Steps to Make Award-winning Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna)
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Homemade Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to prepare a few ingredients. You can have Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna) using 4 ingredients and 3 steps. Here is how you can achieve it.
This Tatsuta Age recipe is great for when there are leftover sashimi cuts from last night's meal. As I child, I would purposefully leave my sashimi untouched, since I preferred to eat them as tatsuta-age. It would make my day to have them in my obento lunch box. Now, I buy sashimi grade blocks of maguro and prepare a huge platter full.
The length of the marinating time is a general measure. If you use too much soy sauce, it becomes salty, so be sure to fill the soy sauce slightly below the top of the sashimi. (I used a bit too much in the above photo.) Use this recipe for any leftover sashimi (red sea bream, Japanese flounder, young yellowtail, etc.) Recipe by Anzuponzu
Ingredients and spices that need to be Make ready to make Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna):
- 1 Maguro tuna sashimi (Great for red sea bream or any other fish, too!)
- 1 Garlic (tubed is okay, too)
- 1 Soy sauce
- 1 Katakuriko
Instructions to make Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna)
- Cut the maguro (sashimi grade block) or any leftover sashimi, and marinate for 2 to 3 hours in grated garlic and soy sauce.
- Remove from marinade and coat in katakuriko. Pour a small amount of oil (not listed) in a frying pan and fry each side until crisp.
- Tastes great chilled as well. This is a simple and easy way to use up leftover sashimi - just marinate it overnight and fry it up in the morning for your obento lunch box.
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So that is going to wrap this up with this exceptional food Recipe of Award-winning Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna). Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
