Grilled Toro with Spicy Miso

Name: Grilled Toro with Spicy Miso
Yield: Yield: 24 servings
Ingredients: 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

Yield

Yield: 24 servings

kikkoman products used:

Soy Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

ingredients

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

directions

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)

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