Combine Kikkoman Soy Sauce, sugar, vinegar and shao xing in a small saucepan over medium heat stir to dissolve sugar and reduce over until thick (10-12 minutes).
Cool then brush tuna steaks with glaze and refrigerate to marinate (2-3 hours)
Preheat a char grill over medium-high heat, cook tuna, brushing with marinade, turning once until charred and cooked to your liking (2 minutes each side for medium-rare), set aside to rest
Greens with garlic & Soy
Ingredients
50 ml Kikkoman Naturally Brewed Soy Sauce
1½ tsp. malt vinegar
1½ tsp. brown sugar
1½ tsp. sesame oil
1½ tbsp. vegetable oil
150 g snow peas, trimmed
1 bunch (about 260g) choy sum, trimmed and halved horizontally
1 bunch (about 220g) broccolini, trimmed and halved horizontally
20 g ginger, thinly sliced
4 garlic cloves, crushed
Method
Combine Kikkoman Soy Sauce, vinegar, sugar and sesame in a small bowl and set aside.
Heat oil in a large wok over high heat, add ginger and garlic and stir-fry until fragrant (30 seconds)
Add greens and stir-fry until starting to colour (about 2 minutes).
Add soy mixture stir fry until vegetables are coated (about 2 minutes) then add 3 tbsp. water and stir fry until bright green and cooked through (about 3 minutes)
Serve hot with tuna, scattered with sesame seeds, chilli and spring onion
