Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna)

Name: Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna)
Cuisine: American
Ingredients: 1 Maguro tuna sashimi (Great for red sea bream or any other fish, too!); 1 Garlic (tubed is okay, too); 1 Soy sauce; 1 Katakuriko

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

1Maguro tuna sashimi (Great for red sea bream or any other fish, too!)
1Garlic (tubed is okay, too)
1Soy sauce
1Katakuriko

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Steps

1

Cut the maguro (sashimi grade block) or any leftover sashimi, and marinate for 2 to 3 hours in grated garlic and soy sauce.
2

Remove from marinade and coat in katakuriko. Pour a small amount of oil (not listed) in a frying pan and fry each side until crisp.
3

Tastes great chilled as well. This is a simple and easy way to use up leftover sashimi - just marinate it overnight and fry it up in the morning for your obento lunch box.