tuna tuna!
This is for ViHang, who is currently vihangin’, vihang-style, in Singapore. Or India? Who knows. Vi: Pass this on to Clara, and she can make you some juicy Karaage the next time you see her - just tell her to replace the tuna with some loooove (or chicken). Muah.
(Karaage generally refers to fried chicken, and I’ve never met anyone who doesn’t love it - I mean, hello, it’s deep-fried! Grease lightning!)
TUNA KARAAGE.
Ingredients: (2 servings)
½-1 lbs yellowfin tuna steak
4 tbs soy sauce
4 tbs cooking sake
2 tsp mirin
8 tbs cornstarch (put aside extra for dredging)
1 tsp garlic, chopped finely or grated
1 tsp grated ginger
Cut tuna steaks into bite-sized pieces. Mix all ingredients, and let tuna marinate for up to 12hrs in fridge. Dredge again in cornstarch immediately before deep-frying for that extra crunch. Fill pan with oil (at least 2 inches), and keep heat on medium. If heat is too low, they’ll soak up grease and turn soggy; if too high, they’ll burn before cooking through. Good luck and happy frying.
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Aaa, September owacchau!! Some J-pop for y’all…
- mp3: Radwimps - September-san (Right Click to Download)
