Try this Ahi Tuna Teriyaki Recipe recipe or contribute your own.
- Carbohydrate 399.822108164897 g
- Cholesterol 0 mg
- Fat 4.58863020389644 g
- Fiber 32.7738221679679 g
- Protein 53.0043794721187 g
- Saturated Fat 0.624521347660383 g
- Serving Size 1 1 recipe (2379g)
- Sodium 217.890346579999 mg
- Sugar 367.048285996929 g
- Trans Fat 2.02960019769646 g
- Calories 1685 calories
Step-by-step
- Salt and pepper ahi chunks and coat with flour.
- On medium high heat, heat oil and fry fish until brown. Remove from pan.
- Mix teriyaki sauce ingredients together and add to pan cook until sugar is dissolved. Add ahi back to pan and spoon sauce over fish and simmer for a few minutes. Don't over cook.
A glistening mahogany glaze coats crisp-edged cubes of fish, offering a sharp contrast between sweet soy and savory sea-salt flavors. Traditional Japanese teriyaki relies on the technique of *teri*, meaning luster or shine, achieved by reducing a blend of soy sauce, mirin, and sugar until it forms a lacquer. When applied to large pelagic fish like yellowfin tuna, this method transforms a simple pan-fry into a rich preparation that balances the lean, firm qualities of the protein.
The Evolution of Teriyaki Glazes
Teriyaki originated as a simple cooking method in Japanese households before evolving internationally with the introduction of sweeter regional iterations. Americanized versions often incorporate brown sugar and aromatics like crushed garlic and ginger to mimic the viscosity of traditional tare sauces. Maintaining medium-high heat ensures the flour coating on the fish achieves a golden crust without steaming the interior. Tuna should register as rare or medium-rare in the center to prevent dryness, cooking for only two to three minutes total after the fish returns to the pan.
Ingredient Adjustments and Adaptations
Modifying components alters the final structure of the glaze. Substituting granulated white sugar for brown sugar yields a cleaner, less molasses-forward sweetness, while tamari can replace soy sauce to eliminate gluten content. Omitting the mirin reduces the overall acidity and shine of the reduction, requiring careful attention to sugar levels so the coating does not burn prematurely. Dredging the tuna chunks in flour acts as a binding agent, thickening the simmering liquid into a clinging sauce as the starches hydrate.
