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Pickled Honshimeji Mushrooms:
4 tablespoons unsalted butter
2 pounds honshimeji (oyster) mushrooms
6 tablespoons brown sugar
1/2 cup Kikkoman Soy Sauce
1/4 cup rice vinegar

Sake-Black Bean Jus:
1 1/2 pounds unsalted butter, diced
3 shallots, sliced
6 garlic cloves, sliced
1 teaspoon chopped ginger
1 1/2 cups sake
6 tablespoons Kikkoman Black Bean Sauce with Garlic

24 (5-ounce) portions ahi tuna
Salt and pepper
1 1/2 cups peanut oil
8 cups braised napa cabbage*


To make Pickled Honshimeji Mushrooms, in large sauté pan, melt butter. When butter starts to brown, add mushrooms; sauté about 2 minutes. Add sugar; when sugar is melted, add soy sauce and vinegar. Cook until liquid has reduced to syrup. (Yield: 3 cups)

To make Sake-Black Bean Jus, in saucepan, melt 3 tablespoons of the butter. Add shallots, garlic and ginger; cook until soft. Add sake; simmer until reduced to 6 tablespoons. Over low heat, whisk in remaining butter, a tablespoon at a time. When all the butter is incorporated, whisk in black bean sauce. (Yield: 3 cups)

For each serving, to order, season 1 piece tuna with salt and pepper. In sauté pan, heat 1 tablespoon oil over high heat; sear tuna about 1 minute on all sides. Mound 1/3 cup cabbage in center of plate. Slice tuna and arrange on top of cabbage; top with 2 tablespoons Pickled Honshimeji Mushrooms. Spoon 2 tablespoon Sake-Black Bean Jus around plate.

*To make braised napa cabbage, in large rondo or braising pan, melt 1/2 pound unsalted butter. Add 12 sliced shallots and 12 sliced garlic cloves; cook until shallots are translucent. Add 2 heads thinly sliced napa cabbage and 2 quarts chicken stock or mussel broth. Simmer until cabbage is tender; if any liquid remains, strain it off and reduce separately; return liquid to cabbage. Season with salt; add 1/2 cup minced chives. (Yield: 8 cups)

Recipe by Chef Steven Greene, Devereaux’s Restaurant (Greenville, SC)


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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