Ingredients
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
Preparation
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); see “Grilling Procedure.” 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.
- White miso is available at Asian markets, many supermarkets, and specialty foods shops
