Recipe of Favorite Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento
Hello everybody, it's Jim, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Homemade Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento using 11 ingredients and 8 steps. Here is how you cook it.
I always eat tuna katsu when I go to a seaside restaurant . It actually tastes best piping hot, but I was wondering if there was a tasty way to eat it in bento, so I made well-marinated tuna into fried katsu . This tastes good even cold. Enjoy with grated daikon ponzu sauce. *I was unable to get my hands on Miura daikon radish because it was out of season, so I used daikon radish from a different prefecture. Recipe by tink
Ingredients and spices that need to be Get to make 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
Instructions to make to make Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento
- 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 355°F/180°C 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.
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