Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)

• 1 block Sashimi grade skipjack tuna
• 1 piece Ginger
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 Katakuriko
• 1 Oil for deep frying
• 1 as much (to taste) Lemon

1. Pat the skipjack tuna dry with paper towels, and cut into 1 cm slices.
2. Grate the ginger, and combine with the ingredients.
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. Drain the marinade off the skipjack tuna pieces, and coat in katakuriko.
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.

tuna, ginger, soy sauce, mirin, sake, katakuriko, oil, much

Taken from cookpad.com/us/recipes/168338-katsuo-tatsuta-age-deep-fried-skipjack-tuna (may not work)