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Grilled Toro with Spicy Miso

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Yield: 24 servings

kikkoman products used:


Marinated Toro:
1 cup Kikkoman Tamari Soy Sauce
1/4 cup mirin
1/4 cup sake
1/4 cup chopped green onions
1 tablespoon chopped ginger
1 teaspoon Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
3 crushed garlic cloves
3 pounds toro (fatty tuna belly)

Spicy Miso:
2 tablespoons mirin
2 tablespoons aka (red) miso
1 tablespoon shiro (white) miso
1 1/2 teaspoons ichimi (Japanese red pepper)
1 1/2 teaspoons kochu jang (Korean seasoning paste)

Butter Garlic Mushrooms:
2 ounces butter
1/2 teaspoon chopped garlic
1/4 pound enoki mushrooms, trimmed
1/4 pound shiitake mushrooms, stemmed and sliced
1/4 pound shimeji mushrooms, sliced
1 tablespoon sake
1 1/2 teaspoons Kikkoman Organic Soy Sauce

salt and pepper, as needed
48 redleaf lettuce leaves
1 1/2 cups julienned leeks (white part only), soaked in ice water for 1 hour; drained


To make Marinated Toro: Whisk together tamari, mirin, sake, green onions, ginger, oil and garlic. Marinate toro in tamari mixture 20 minutes; cut into 48 (1-ounce) rectangles.

To make Spicy Miso: In small saucepan, bring mirin, misos, sugar, ichimi and kochu jang to a simmer. Cook over very low heat, stirring frequently, until thick. (Yield: 1/4 cup)

To make Butter Garlic Mushrooms: In large saute pan over medium heat, melt butter. Add garlic; cook for 30 seconds, being careful not to let garlic brown. Add mushrooms, sake and soy sauce. Saute until mushrooms are soft. (Yield: 1 1/2 cups)

For each serving, to order: Season 2 pieces toro with salt and pepper. Grill on one side only; be careful not to overcook. Place each piece on a lettuce leaf and top each with 1/4 teaspoon Spicy Miso, 1/2 tablespoon Butter Garlic Mushrooms and 1 tablespoon leeks.

Recipe from Chefs Yo Matsuzaki and Armando Justo, Ozumo Restaurant (San Francisco, CA)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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