Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)

Name: Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)
Yield: 2 servings
Cuisine: American
Ingredients: 1 block Sashimi grade skipjack tuna; 1 piece Ginger; 2 tbsp ●Soy sauce; 1 tbsp ●Mirin; 1 tbsp ●Sake; 1 Katakuriko; 1 Oil for deep frying; 1 as much (to taste) Lemon

cookpad.japan @cookpad_jp

This dish is popular at my parents' house. They always used to turn bad sashimi into teriyaki or this tatsuta-age. This is good made with lean tuna (maguro) too.

I put the grated ginger bits and the juice in with the seasonings. If the bits bother you, just use the juice. If you don't like the fishiness of skipjack tuna, take off any skin and bloody parts of the fish and it will be easier to eat. For 2 servings. Recipe by cureo

This dish is popular at my parents' house. They always used to turn bad sashimi into teriyaki or this tatsuta-age. This is good made with lean tuna (maguro) too.

cookpad.japan @cookpad_jp

This dish is popular at my parents' house. They always used to turn bad sashimi into teriyaki or this tatsuta-age. This is good made with lean tuna (maguro) too.

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Ingredients

2 servings

1 blockSashimi grade skipjack tuna
1 pieceGinger
2 tbsp●Soy sauce
1 tbsp●Mirin
1 tbsp●Sake
1Katakuriko
1Oil for deep frying
1as much (to taste) Lemon

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Steps

1

Pat the skipjack tuna dry with paper towels, and cut into 1 cm slices. Grate the ginger, and combine with the ● ingredients. Spread out the tuna slices in a shallow container, pour in the marinade, cover with plastic wrap and chill in the refrigerator for about 2 hours.
2

Drain the marinade off the skipjack tuna pieces, and coat in katakuriko.
3

Deep fry the skipjack tuna pieces in medium-temperature oil (a piece of katakuriko dropped in should come up to the surface right away) until golden brown.