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Tuna Nuta

November 30^th 2011

Contributed by:

Chef Makoto Kameyama

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Recipe

Tuna Nuta

Times

Ready Time : 0 min

Servings

Ingredients

¼ pound sushi-grade tuna block

Sauce:

3 scallions, browned on grill
1½ tablespoon rice vinegar
2 tablespoons white miso
1½ tablespoon sugar
1 teaspoon mirin
1 teaspoon sake
1 teaspoon Japanese hot mustard

Directions

Bring a large saucepan of water to a boil over medium-high heat. Fill a large bowl with ice and cold water. Cook tuna in boiling water for 20 seconds, remove from water, and cool in ice water. Cut into sashimi-sized pieces, small squares about 1-inch by 2-inches. In a small bowl, mix together vinegar, miso, sugar, mirin, sake, and mustard. Pour sauce on top on tuna. Grill scallions until tender and lightly browned. Serve with grilled scallions on the side

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About Chef Makoto Kameyama

Chef Makoto Kameyama, from Tokyo, Japan, studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan, before coming to America. After nine years as the head sushi chef at The Prime Grill, Chef Makoto opened Prime KO with Joey Allaham, a Japanese steakhouse on the Upper West Side that features authentic and modern Japanese style cooking with classic dishes like Gyu Kakuni and Prime Rib Eye Negimaki.