No Bones! Fried Nanban-style Skipjack Tuna

No Bones! Fried Nanban-style Skipjack Tuna

It's skipjack tuna (katsuo) season! This should certainly be a part of your fish repertoire! Perfect to eat with rice, or with alcohol! I think even children and people who don't like fish will enjoy this dish!

Ingredients: Serves 4

Skipjack Tuna
1 filet (sashimi grade, 1 block)
Plain flour
as needed
1/2 medium size
Red chili pepper
1 pepper
Soy sauce
1/2 cup
1/4 cup
1/4 cup
3 tablespoons
2 tablespoons
Japanese dashi stock
1/2 cup


1. Cut tuna into 2cm slices. Put into a ziplock bag with flour. Shake well to coat the fish evenly.
2. Put the marinade ingredients together in a pot and bring to a simmer. Transfer to a bowl. Add thinly sliced onion, and thinly sliced chili peppers.
3. Fry the fish from Step 1 in oil. When it has cooked, put immediately into the marinade from step 2. Done. Eat while still hot, or chill and enjoy it cold.

Story Behind this Recipe

This recipe was handed down from my mother.