I usually plan my meals around good deals and fresh ingredients from supermarkets. Before I start cooking, I check my fridge and freezer to see what I can make today. Of course, I sometimes crave specific meals and decide to make them. Oh! Yes, I take my husband’s cravings into account, too.
Ingredients
Serves 2-3 people
| Ingredient | Amount |
|---|---|
| Ahi tuna (frozen package) | 1 lb. |
| Garlic (tube or fresh) | 1 teaspoon |
| Ginger (tube or fresh) | 1 teaspoon |
| Soy sauce | 1 tablespoon |
| Mirin | 1 tablespoon |
| Cooking sake | 1 tablespoon |
| Potato starch | 3-4 tablespoons |
| Oil | enough for pan-frying |
Marinate the Ahi Tuna
Cut ahi tuna into bite-sized pieces, roughly 1-inch cubes. (If it is for kids, a smaller size is better.)
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Marinate the ahi tuna with 1 teaspoon each of grated garlic and ginger. You can also add a bit more garlic or ginger to your preference.
Add 1 tablespoon each of soy sauce, mirin, and cooking sake, then sit for 15-20 minutes.
Fry the Ahi Tuna
Drain the marinated liquid and coat the ahi tuna evenly with potato starch on all sides.
Pour about ½ inch of vegetable oil into a pan. Your preferred oil is okay.
Heat the oil over medium heat and fry the ahi tuna until golden brown. You should turn it over on all sides. Soy sauce can make the ahi tuna brown quickly, so I recommend medium heat. It takes about 3-4 minutes. Please keep an eye on it.
The outside becomes a crispy, medium golden-brown color; then drain the ahi tuna on a strainer or paper towels to remove excess oil.
If you like to squeeze a lemon wedge on it, it becomes refreshing.
I hope these two pictures give you pointers for cut size and shallow frying.
