A picture of No Bones! Fried Nanban-style Skipjack Tuna.

No Bones! Fried Nanban-style Skipjack Tuna

cookpad.japan @cookpad_jp

This recipe was handed down from my mother.

The dish will keep in the refrigerator for 4-5 days. Adjust the amount of chili pepper to your desired level of spiciness.
You can also make this with Pacific Saury. Remove the guts and cut into three equal pieces. For serving 4. Recipe by Onon

This recipe was handed down from my mother.

The dish will keep in the refrigerator for 4-5 days. Adjust the amount of chili pepper to your desired level of spiciness.
You can also make this with Pacific Saury. Remove the guts and cut into three equal pieces. For serving 4. Recipe by Onon

No Bones! Fried Nanban-style Skipjack Tuna

cookpad.japan @cookpad_jp

This recipe was handed down from my mother.

The dish will keep in the refrigerator for 4-5 days. Adjust the amount of chili pepper to your desired level of spiciness.
You can also make this with Pacific Saury. Remove the guts and cut into three equal pieces. For serving 4. Recipe by Onon

This recipe was handed down from my mother.

The dish will keep in the refrigerator for 4-5 days. Adjust the amount of chili pepper to your desired level of spiciness.
You can also make this with Pacific Saury. Remove the guts and cut into three equal pieces. For serving 4. Recipe by Onon

Saved

Ingredients

4 servings

1filet Skipjack Tuna
1Plain flour
1/2 mediumsize Onion
1pepper Red chili pepper
Marinade
100 mlSoy sauce
50 mlSake
50 mlMirin
3 tbspSugar
2 tbspVinegar
100 mlJapanese dashi stock

Saved

Steps

1

Cut tuna into 2cm slices. Put into a ziplock bag with flour. Shake well to coat the fish evenly.
2

Put the marinade ingredients together in a pot and bring to a simmer. Transfer to a bowl. Add thinly sliced onion, and thinly sliced chili peppers.
3

Fry the fish from Step 1 in oil. When it has cooked, put immediately into the marinade from step 2. Done. Eat while still hot, or chill and enjoy it cold.

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cookpad.japan @cookpad_jp

on September 12, 2013 22:01

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