No Bones! Fried Nanban-style Skipjack Tuna

• 1 filet Skipjack Tuna
• 1 Plain flour
• 1/2 medium size Onion
• 1 pepper Red chili pepper
• 100 ml Soy sauce
• 50 ml Sake
• 50 ml Mirin
• 3 tbsp Sugar
• 2 tbsp Vinegar
• 100 ml Japanese dashi stock

1. Cut tuna into 2cm slices.
2. Put into a ziplock bag with flour.
3. Shake well to coat the fish evenly.
4. Put the marinade ingredients together in a pot and bring to a simmer.
5. Transfer to a bowl.
6. Add thinly sliced onion, and thinly sliced chili peppers.
7. Fry the fish from Step 1 in oil.
8. When it has cooked, put immediately into the marinade from step 2.
9. Done.
10. Eat while still hot, or chill and enjoy it cold.

filet skipjack, flour, onion, pepper, soy sauce, sake, mirin, sugar, vinegar, stock

Taken from cookpad.com/us/recipes/167597-no-bones-fried-nanban-style-skipjack-tuna (may not work)