Ingredients
1
7- to 8-inch sheet dried kombu (kelp)*
1/2
cup dried bonito shavings*
2
tbsp mirin (sweet Japanese rice wine)*
4
1/2 tsp tamari soy sauce*
5
tsp frozen pineapple-orange juice concentrate
1
tbsp grated peeled fresh ginger
10
green onions, trimmed, cut into 1-inch lengths
4
4-ounce ahi tuna steaks
2
cups freshly cooked brown rice
Directions
1.
1 7- to 8-inch sheet dried kombu (kelp)*
3.
1/2 cup dried bonito shavings*
4.
2 tablespoons mirin (sweet Japanese rice wine)*
5.
4 1/2 teaspoons tamari soy sauce*
6.
1 1/2 teaspoons rice vinegar
9.
5 teaspoons frozen pineapple-orange juice concentrate
10.
1 tablespoon grated peeled fresh ginger
11.
6 teaspoons olive oil
12.
10 green onions, trimmed, cut into 1-inch lengths
13.
4 4-ounce ahi tuna steaks
14.
2 cups freshly cooked brown rice
New-York Restaurants
