Main ingredients 🥩
tunasoy saucemirinshishito peppers
Seungwoo Dad's Tuna Kabayaki Stir-fry
A sweet and savory dish made by reducing the kabayaki sauce commonly used in Japanese grilled eel, and coating seared crispy-on-the-outside, tender-on-the-inside tuna cubes and shishito peppers.
🙋 Recommended for
- ⭐ For those who want to easily make sweet and savory teriyaki or kabayaki-flavored Japanese braised dishes at home.
- ⭐ For those who want to enjoy a fish chunk dish with a savory outside and a mild inside as a hearty side dish or drinking snack.
Ingredients needed 🛒1 servings
- tuna (chunk) 200g
- soy sauce as needed
- mirin as needed
- sugar as needed
- shishito peppers 4-5
- sesame seeds a little
- cooking oil as needed
Recipe 🍳
- Cut the tuna into thick dice-like cubes, then sear in an oiled pan until all sides are evenly golden brown. Remove and set aside.
- Add soy sauce, mirin, and sugar to the pan, turn on the heat, and bring to a boil, stirring.
- Simmer gently until the sauce bubbles up, the bubbles become larger, and it reaches a thick, syrupy consistency.
- When the sauce has reduced suitably, add the cleaned shishito peppers and let the savory soy sauce flavor meld with the pepper aroma.
- Add all the pre-seared tuna cubes to the pan and toss lightly to coat evenly with the sauce.
- Once the seasoning has deeply infused into the tuna, turn off the heat and sprinkle a generous amount of sesame seeds to add nutty flavor and finish.
- Sear diced tuna in oil until all sides are golden, then set aside.
- Combine soy sauce, mirin, and sugar in the pan and simmer until thick to make a sticky kabayaki sauce.
- Add shishito peppers and seared tuna to the sauce, stir-fry to coat, then sprinkle with sesame seeds.
Cooking tips 💡
- The kabayaki sauce can burn easily due to the sugar if the heat is too high; once bubbles start to rise, reduce to medium-low heat and monitor the consistency.
- This sauce is a versatile, all-purpose Japanese sweet-and-savory sauce that can be used not only with tuna but also with potatoes, eel, chicken, and more when stir-frying.
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