Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)

1. 1

   Pat the skipjack tuna dry with paper towels, and cut into 1 cm slices.

2. 2

   Grate the ginger, and combine with the ingredients.

3. 3

   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.

4. 4

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

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.