Yaki Maguro (Japanese Grilled Tuna)
Experience the delightful flavors of Japan with this Yaki Maguro, a succulent grilled tuna recipe that highlights the deliciously rich taste of fresh tuna. Grilling the tuna to a very rare temperature preserves its natural juices and enhances its flavor, making each bite melt in your mouth. The accompanying sweet and tangy glaze, with hints of ginger and wasabi, elevates the dish to new heights. Perfectly paired with steamed rice and a refreshing cucumber salad, this meal is not only visually appealing but a feast for the taste buds. Ideal for a special occasion or a weeknight dinner, this heart-healthy recipe showcases the elegance of Japanese cuisine. The glaze can be stored in the refrigerator for two weeks, and can easily be thinned with water if it thickens over time.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Sesame oil
1 tablespoon (None)
Vegetable oil
1 tablespoon (None)
Grated gingerroot
1 tablespoon (Grated)
Cracked black pepper
1 tablespoon (Cracked)
Tuna steaks
4 (8 ounces each) (About 1-inch thick)
Kosher salt
to taste (Sprinkled)
Granulated sugar
1/2 cup (None)
Water
1/2 cup (Divided into two portions)
Rice vinegar
1/2 cup (None)
Light soy sauce
1/4 cup (None)
Smashed ginger
4 slices (Smashed)
Wasabi powder
2 teaspoons (None)
Instructions
1
In a small bowl, combine the sesame oil, vegetable oil, grated ginger, and cracked black pepper. Brush this mixture generously on both sides of the tuna steaks.
2
Sprinkle the steaks with kosher salt, ensuring even coverage. Let the tuna marinate for 30 minutes at room temperature to enhance the flavor.
3
While the tuna is marinating, prepare the glaze by combining the granulated sugar, 1/2 cup water, rice vinegar, light soy sauce, and smashed ginger slices in a saucepan.
4
Heat the mixture over high heat, stirring until the sugar dissolves. Bring to a boil and let it simmer until it thickens to a syrupy consistency, approximately 15 minutes. Remove from heat and allow to cool slightly.
5
In a small bowl, make a paste from the wasabi powder and 1 tablespoon of water. Whisk this paste into the cooled glaze until well combined. The glaze is best used at room temperature.
6
Preheat your grill to high heat. Grill the marinated tuna steaks for 2 minutes on each side with the lid closed for very rare doneness. For medium-rare, cook for 3 to 4 minutes per side.
7
Once done, remove the tuna from the grill and let it rest for a couple of minutes. Serve with a streak of glaze drizzled over each steak, either using a squeeze bottle for precision or a fork for a rustic look.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Yaki Maguro?
Yaki Maguro is a Japanese grilled tuna dish that features succulent tuna steaks grilled to a very rare temperature and served with a sweet and tangy ginger-wasabi glaze.
How thick should the tuna steaks be for this recipe?
The tuna steaks should be approximately 1-inch thick.
What ingredients are used to marinate the tuna?
The marinade consists of sesame oil, vegetable oil, grated gingerroot, and cracked black pepper, finished with a sprinkle of kosher salt.
How long should the tuna marinate?
The tuna should marinate for 30 minutes at room temperature to enhance its flavor.
What are the components of the Yaki Maguro glaze?
The glaze is made from granulated sugar, water, rice vinegar, light soy sauce, smashed ginger slices, and a wasabi powder paste.
How long does it take to prepare the glaze?
The glaze needs to simmer for approximately 15 minutes until it reaches a syrupy consistency.
How is the wasabi added to the glaze?
The wasabi powder is first mixed with one tablespoon of water to create a paste, which is then whisked into the cooled glaze.
What temperature should the glaze be when served?
The glaze is best used at room temperature.
Can the glaze be stored for later use?
Yes, the glaze can be stored in the refrigerator for up to two weeks.
What should I do if the glaze becomes too thick in the refrigerator?
If the glaze thickens over time, you can easily thin it by adding a small amount of water.
What heat setting should I use for grilling the tuna?
The grill should be preheated to high heat.
How long do I cook the tuna for a very rare finish?
Grill the marinated tuna steaks for 2 minutes on each side with the lid closed.
How long do I cook the tuna for medium-rare doneness?
For medium-rare tuna, cook the steaks for 3 to 4 minutes per side.
Should the grill lid be open or closed while cooking?
The grill lid should be closed while cooking the tuna steaks.
Does the tuna need to rest after grilling?
Yes, remove the tuna from the grill and let it rest for a couple of minutes before serving.
What is the best way to apply the glaze to the fish?
You can use a squeeze bottle for precise streaks or a fork for a more rustic look.
What side dishes go well with Yaki Maguro?
This dish pairs perfectly with steamed rice and a refreshing cucumber salad.
Is this recipe considered healthy?
Yes, it is described as a heart-healthy recipe that uses fresh tuna and minimal added fats.
What type of ginger is used for the marinade?
Grated gingerroot is used to brush onto the tuna steaks.
What type of ginger is used for the glaze?
The glaze utilizes smashed ginger slices during the simmering process.
What type of soy sauce is recommended for the glaze?
The recipe specifies using light soy sauce.
What kind of vinegar is used in this Japanese dish?
Rice vinegar is used to provide the tangy flavor in the glaze.
Can I use regular black pepper?
The recipe calls for cracked black pepper to provide texture and a sharp flavor profile.
How many servings does this recipe provide?
The recipe uses four 8-ounce tuna steaks, typically serving four people.
Is this recipe suitable for weeknight dinners?
Yes, it is ideal for both special occasions and weeknight dinners due to its simple grilling process.
What type of oil is used in the marinade?
A combination of sesame oil and vegetable oil is used.
Why is the tuna cooked to a very rare temperature?
Grilling the tuna to very rare preserves its natural juices and ensures a melt-in-your-mouth texture.
How much sugar is in the glaze?
The glaze requires 1/2 cup of granulated sugar.
What is the role of sesame oil in this recipe?
Sesame oil is used in the marinade to add a nutty, authentic Japanese aroma and flavor to the tuna.
Can I use wasabi paste instead of wasabi powder?
The recipe specifically instructs to make a paste from wasabi powder and water for the best integration into the glaze.