Miso-Glazed Tuna Kebabs

submitted by amanda
Source: Gourmet Magazine
A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are
uncommonly satisfying - like umami on a stick. Shiro miso-laided and
abetted by mirin and lush mayonnaise - asserts itself beautifully against
the meaty tuna. The sugar in the marinade caramelizes over the hot grill,
giving the quickly cooked tuna some tantalizingly crisp edges. Active
time: 30 min Start to finish: 1 3/4 hr (includes marinating)
Servings: Makes 4 to 6 servings
1 cup white miso (also called shiro miso)
1/2 cup mirin (Japanese sweet rice wine)
1/2 cup sugar
1/4 cup water
1/2 cup mayonnaise
2 lb tuna steak, cut into 1-inch cubes

Heat miso, mirin, sugar, and water in a small saucepan over medium heat,
stirring, until sugar has dissolved. Remove from heat and whisk in
mayonnaise, then cool to room temperature. Put tuna in a sealable bag (or
nonreactive shallow dish). Pour marinade over tuna and marinate, chilled,
at least 1 hour. Prepare grill for direct-heat cooking over hot charcoal
(high heat for gas). Thread tuna onto skewers, leaving a small space
between each piece. Put on a tray. Generously oil grill rack, then grill
skewers, turning once, until just pink in center, about 4 minutes total.
Let stand 5 minutes. Cooks' notes: Tuna can be marinated up to 24 hours.
Tuna can be broiled on an oiled broiler pan 4 to 6 inches from heat,
turning once.


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