adanac
Well-Known Member
Been trying new things rather than just seared , sashimi, or poke with my lot of albacore this year , this one is a winner
For the tuna
-cube albacore into 1.5 inch cubes
- mix in bowl with soy sauce and mirin to taste
- drain exess liquid , toss in cornstarch , shake off any excess cornstarch
- fry in .5” of HOT oil, just until lightly browned on outside ( oil needs to be hot in order to achieve crispy exterior while retaining a rare center
For the sauce
-cup of light soy sauce ( Kikoman sushi and sashimi is great for this)
-juice of a lemon and a lime
- table spoon sambal oelek
- half cup of the juice from a jar of pickled ginger ( this is key)
- one whole bunch of green onion ( cilantro stems diced is also nice )
- mirin to taste
- toasted sesame seeds
( these are all rough measurements , all to taste )
either served with the dipping sauce on the side , or spoon over top and serve as an appie , raving reviews from everyone I’ve made this for so far, will do it again tomorrow night and post pictures
For the tuna
-cube albacore into 1.5 inch cubes
- mix in bowl with soy sauce and mirin to taste
- drain exess liquid , toss in cornstarch , shake off any excess cornstarch
- fry in .5” of HOT oil, just until lightly browned on outside ( oil needs to be hot in order to achieve crispy exterior while retaining a rare center
For the sauce
-cup of light soy sauce ( Kikoman sushi and sashimi is great for this)
-juice of a lemon and a lime
- table spoon sambal oelek
- half cup of the juice from a jar of pickled ginger ( this is key)
- one whole bunch of green onion ( cilantro stems diced is also nice )
- mirin to taste
- toasted sesame seeds
( these are all rough measurements , all to taste )
either served with the dipping sauce on the side , or spoon over top and serve as an appie , raving reviews from everyone I’ve made this for so far, will do it again tomorrow night and post pictures
