SERVINGS 5

3/4 cup miso

1/4 cup sake

5 slices tuna cut 1/2 inch thick

1 teaspoon grated ginger

1/4 cup white sugar

Mix ingredients and soak fish overnight or longer, and broil the sauce-coated slices under the broiler or over charcoal.

Fish soaked in sauce will keep for three or four days if kept in a covered dish in refrigerator.