Japanese Tuna Kushiyaki

🧂 Ingredients

• ✓
  Atún fresco

  400 g
• ✓
  Salsa de soja

  60 ml
• ✓
  Sake

  40 ml
• ✓
  Azúcar

  30 g
• ✓
  Aceite de sésamo

  20 ml
• ✓
  Salsa tare

  50 ml
• ✓
  Cebolleta

  3 tallos

📋 Instructions

1. 1

   Cut the tuna into large cubes.

2. 2

   Marinate with soy sauce, sake, and sugar.

3. 3

   Thread onto bamboo skewers.

4. 4

   Preheat the barbecue to medium-high heat.

5. 5

   Grill the kushiyaki, turning frequently.

6. 6

   The surface should be golden but the inside raw.

7. 7

   Serve with tare sauce.

8. 8

   Accompanied by cold Japanese beer.