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: Recipe ID: 2347409. Please feel free to use the grated daikon radish ponzu dressing from Step 4 with this as well.
Story Behind this Recipe
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.