I got some maguro so that I could try to make one of my favorite izakaya snacks.If you fry it too long, the tuna will get tough, so be careful. Recipe by Arikan

Tried these at a restaurant, and had to try my hand at it! It's become a household favorite.

This Tatsuta Age recipe is great for when there are leftover sashimi cuts from last night's meal. As I child, I would purposefully leave my sashimi untouched, since I preferred to eat them as tatsuta-age. It would make my day to have them in my obento lunch box. Now, I buy sashimi grade blocks of maguro and prepare a huge platter full.The length of the marinating time is a general measure. If you use too much soy sauce, it becomes salty, so be sure to fill the soy sauce slightly below the top of the sashimi. (I used a bit too much in the above photo.) Use this recipe for any leftover sashimi (red sea bream, Japanese flounder, young yellowtail, etc.) Recipe by Anzuponzu

I made this because I had some frozen albacore tuna.This time, I skinned the fish and cut it into bite-sized pieces before frying. You just coat in mayonnaise and panko, so you don't need any flour or eggs. Recipe by Renabouzu

Crunchy outside, delicate inside, delicious!

You often see this dish at an izakaya (Japanese gastropub), but I made this recipe to make it at home.You can eat the scales after deep-frying the fillets, but if you don't like the texture, shave the scales with a knife first. By adding a little sugar, it makes the ponzu taste better and not so sour. The fins and frills will be brown and crispy, and you can eat everything apart from the backbone. Recipe by Hoshirun

I thought up a drinking snack for a party at my friend's house.Cook the tuna to your desired level. If you want it to be more like meat, cook it well! Recipe by Harenochikumori mama

This is a dish that's well loved, from adults to children.Fry quickly after coating with katakuriko.Once the frying sound has stopped and the bubbles are small, remove the chicken.They're most delicious if you fry only about 60% of your pot's capacity.Features soy sauce as a flavoring which burns easily, so please be mindful of that. Recipe by Kyouryouri-Yamahisa-

Store cupboard recipe

I wanted to use the leftover sashimi tuna and turn it into something completely different. So, I came up with this quick and easy dish using mayonnaise with which I often make stir-fried dishes.You don't need any seasoning ingredients if you use mayonnaise. The egg contained within the mayonnaise improves the richness of the dish and it also simplifies things a bit! I used sliced tuna since it was inexpensive, but you can use any other cuts of tuna as well. Recipe by Pabuchan

Tuna blood is full of iron and nutrients. I want my kids to get plenty of both.Prepping the fish is important for removing the fishy smell.However, I think the fish will lose its nutrients if you do too much prep.Kids will mistake this for meat when they eat it.You can use any regular meat sauce to make this in place of the olive oil!! Recipe by Judaime snafkin