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A Simple Japanese Supper

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This unfussy meal of miso soup, and broiled tuna teriyaki is special enough for entertaining, but easy to pull together on a weeknight.

Menu Timeline

Up to one day ahead:

  • Make the ginger syrup for the melon.

One hour before dinner:

  • Make the tahini sauce.
  • Make the teriyaki sauce.
  • Make the mushroom broth for the miso soup.

30 minutes before dinner:

  • Cook the rice.
  • Cut up the melon into chunks.

15 minutes before dinner:

  • Steam the green beans and drizzle with the tahini sauce.
  • Broil the tuna.
  • Make the cilantro salad for the tuna.
  • Finish the miso soup.

Just before dessert:

  • Drizzle melon with ginger syrup and sprinkle with mint leaves.

Shopping List

  • 5 to 8 lb. assorted melons (honeydew, cantaloupe, seedless watermelon, Persian, casaba or Santa Claus)
  • 1 lb. fresh green beans
  • 1 cup baby spinach leaves
  • 1 bunch scallions
  • 1 lemon
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh mint
  • 1 5-inch piece fresh ginger
  • 1 bulb garlic

  • 4 6-oz. tuna steaks, 1 inch thick

Other Groceries

  • 4 dried shiitake mushrooms
  • 1 package silken tofu (enough for 1 cup diced)
  • 1/2 cup red or brown miso
  • 3 Tbs. tahini (ground sesame paste)
  • 2 tsp. toasted sesame oil

  • white rice, preferably Japanese-style (sushi rice)
  • 6 Tbs. soy sauce
  • 1/4 cup granulated sugar
  • 3 Tbs. firmly packed dark brown sugar
  • 2 Tbs. rice vinegar
  • 2 tsp. sesame seeds
  • 1/8 tsp. ground cayenne
  • Kosher salt

The Menu


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