2 tablespoons mirin
1 tablespoon peeled grated ginger
1 tablespoon light soy sauce
Two 6 to 8-ounce Ahi tuna steaks
2 tablespoons light soy sauce
1 teaspoon wasabi paste
Juice of 1 lemon or 1/4 cup clear rice vinegar
6 tablespoons extra-virgin olive oil
1/4 teaspoon light brown sugar
Pinch sea salt
Freshly ground white pepper
1/2 teaspoon Chinese five-spice powder
2 tablespoons peanut oil
8 ounces French green beans, blanched
4 ounces mixed greens
10 cherry tomatoes, halved
8 Tea-Marbled Quail Eggs, recipe follows, or 2 large eggs, medium-boiled and quartered
1 small Romaine lettuce heart, thinly shredded crosswise
2 teaspoons brined capers, drained
8 pitted kalamata olives
12 fresh quail eggs
1 teaspoon Chinese five-spice powder
1 teaspoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon light brown sugar
3 whole star anise
2 black tea bags
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