Ginger Teriyaki Ahi Tuna Skewers

Executive Chef Ferdinand Galicia of Kaizan Sushi serves pan-grilled skewers of Ahi Tuna, in a divine ginger flavoured Teriyaki sauce. This is placed over a bed of Crispy Fried Yakisoba Noodles with Mentsuyu Sauce & Mixed Vegetables Strips.

We are using Ocean Delight’s 7oz Ahi Tuna Portion


  • 2oz. Ocean Delight Ahi Tuna
  • 3oz. Teriyaki Sauce
  • 0.5oz. Sesame Oil
  • 1oz. Freshly Diced Ginger
  • 1oz. Freshly Diced Garlic
  • 0.2oz. Merin
  • 0.5oz. White Sesame Seeds
  • 2oz. White Chive
  • 2oz. Chopped Red Bell Pepper
  • 0.3oz Black Pepper
  • 2oz. Soya Sauce
  • 4 Bamboo Skewers
  • 2oz. Yakisoba Noodles
  • 0.3oz Hondashi
  • 0.5oz. Green Bell Peppers
  • 0.5oz Chopped Carrots
  • 0.5oz. Chopped White Onions
  • 1oz. Corn Starch
  • 1oz. Clear Frying Oil


  1. Cut the Ahi Tuna into cubes and marinate with soya sauce, garlic and black pepper.
  2. Skewer the prepared tuna with chive and red bell pepper and set aside.
  3. Deep fry the noodles in high temperature oil to get the crispy result and set aside.
  4. Cut the remaining vegetables into strips and cook it with mentsuyu sauce.
  5. In a hot pan, grill the skewered tuna into medium well and sauce it with “ Ginger Teriyaki Sauce”.
  6. Arrange the fried noodles in a plate and pour the cooked vegetable strips and sauce.
  7. Arrange the skewered Ahi Tuna on the top of the noodles and sprinkle it with white sesame seeds and chopped chives.
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