Seared Tuna Steaks with Ponzu Sauce x Shirakabegura Mio Sparkling Sake
This quick-seared tuna steak, served with a citrus-soy ponzu sauce and garnished with crispy fried garlic, is an impressive but surprisingly easy appetiser that pairs perfectly with Shirakabegura Mio Sparkling Sake. Give your evening meal an authentic, up-scale Japanese izakaya edge with this simple yet sophisticated recipe.
2 100g tuna steaks
Freshly ground black pepper
1 garlic clove
1 tbsp vegetable oil
For the ponzu sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp mirin
1 tsp lemon or yuzu juice
Pat dry the tuna steaks with kitchen paper and season with kosher salt and black pepper on both sides. Thinly slice the garlic.
Heat the vegetable oil in a skillet over a medium-high heat, fry the garlic until crispy and golden. Remove the fried garlic and set aside. In the same skillet, sear the tuna steaks for 1-2 min per side, until cooked as desired. Remove from the skillet and rest on a chopping board for about 5 mins.
Meanwhile, mix together the soy sauce, rice vinegar, mirin, and citrus juice in a small bowl. Add to the skillet, simmer for 1 min.
Slice the tuna steaks into 1/2 inch slices. Place on a serving plate, drizzle with the sauce and garnish with the fried garlic.
Shirakabegura Mio Sparkling Sake pairs just as well with Western dishes as with Japanese food. As an aperitif it works with salty and bold starters (think cured meats and blue cheeses), while also complementing desserts, especially if they’re fresh and fruity. It’s the perfect ingredient for a killer sake cocktail, too.
Shirakabegura Mio Sparkling Sake – Mio for short – is a softly acidic and deliciously refreshing sake with subtle fruit notes that’s low in alcohol at just 5% ABV. Mio contains no added sugar or sweetener; the source of it’s all-natural sweetness is nothing more than a careful fermentation process. This is a unique drink with all-round appeal.
Shirakabegura’s other premium sake: Kimoto Junmai is brewed through a traditional labour intensive technique, known as kimoto, which makes this sake complex with a fragrant and melon-rich nose that develops into a soft and medium bodied palate with a good balance of acidity. Daiginjo Muroka Genshu is a non-charcoal filtered daiginjo brewed at a cool temperature, with hints of apple and a smooth flavour. Junmai Daiginjo is a flagship product that has an exceptionally delicate ginjo aroma with a mellow banana note and a crisp finish.
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