serves
2
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 large or 2 small tuna jaws
- julienned Japanese leek and grated ginger, to serve
Teriyaki glaze
- 250 ml (1 cup) soy sauce
- 200 ml mirin
- 200 ml sake
- 80 g sugar
Instructions
To make the teriyaki glaze, heat all the ingredients in a saucepan until the sugar is dissolved. Remove from the heat and set aside.
Heat a barbecue or konro grill on medium-low. Grill the tuna jaw, turning frequently, for about 15-20 minutes or until nearly cooked through. Brush liberally with the teriyaki glaze and continue to grill, applying more layers of the glaze like a lacquer, until it is glossy and dark.
Serve with a garnish of julienned Japanese leek and grated ginger.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
