Name: Soy glazed tuna with stir fried greens with garlic and soy
Prep time: 25 min
Cook time: 25 min
Ingredients: 4 tuna steaks (200g each); Toasted black and white sesame seeds; Thinly sliced chilli and spring onion to serve; 2 tbsp. Kikkoman Naturally Brewed Soy Sauce; 40 g white sugar; 25 ml malt vinegar and shao xing wine; 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

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Soy glazed tuna (marinade)

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

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

Soy glazed tuna (marinade)

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

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

Soy glazed tuna (marinade)

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

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