Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento

• 1 block Tuna
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sake
• 1 tsp Fish sauce
• 1 tsp Sesame oil
• 1 Flour, egg, panko
• 1 Frying oil
• 2 tbsp Grated daikon radish
• 1 Ponzu
• 1 to preference Shichimi spice

1. Cut the block of tuna in half, and dip in the dressing to marinate.
2. It is good to go in about 20 minutes .
3. After discarding excess water content, prepare for frying by dipping in the flour, eggs, panko.
4. Fry in 355F/180C oil.
5. Prep grated daikon Lightly squeeze excess water content Place into a small package and mix with the ponzu sauce to make the dressing.
6. Adding shichimi spice to taste is delicious.
7. Cut the tuna into about 3 pieces to make it easy to eat and pack in bento.
8. When eating, put plenty of the grated daikon ponzu sauce on top and enjoy.
9. Combine the sauce with Shonan Shirasu rice bowl, Kanagawa komatsuna and daikon radish with aburaage stewed stir-fry, Odawara Kamaboko Shiso Pickled Plum Cuts, tamagoyaki rolled omelet with imitation crab, or with tomatoes and shiso leaves.
10. Shonan Shirasu Rice Bowl:.
11. Please feel free to use the grated daikon radish ponzu dressing from Step 4 with this as well.

tuna, soy sauce, mirin, sake, sauce, sesame oil, flour, oil, daikon radish, ponzu, preference

Taken from cookpad.com/us/recipes/151696-delicious-kanagawa-cuisine-misaki-harbor-marinated-tuna-katsu-bento (may not work)