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
- Cut the block of tuna in half, and dip in the dressing to marinate.
- It is good to go in about 20 minutes .
- After discarding excess water content, prepare for frying by dipping in the flour, eggs, panko.
- Fry in 355F/180C oil.
- Prep grated daikon Lightly squeeze excess water content Place into a small package and mix with the ponzu sauce to make the dressing.
- Adding shichimi spice to taste is delicious.
- Cut the tuna into about 3 pieces to make it easy to eat and pack in bento.
- When eating, put plenty of the grated daikon ponzu sauce on top and enjoy.
- 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.
- Shonan Shirasu Rice Bowl:.
- 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)