Season the tuna with salt and pepper, and then wrap it up with nori.
Sprinkle with a little flour.
Coat with beaten egg.
Cover with panko. This is same method as making tonkatsu.
Quickly deep-fry the breaded tuna. It's ready when the panko has turned golden brown.
Tip: The outside should be crisp, and the inside should be rare.
Mix the cooled ginger and onion with the ◉ ingredients.
Serve this sauce with the tuna, and it's done.
Have it with 2 scoops of rice and potato salad, and you have a "Hawaiian Lunch Plate". Please have a go.
Story Behind this Recipe
This is a recipe from the series, "Oh my god, I have the urge to eat that dish from that restaurant". It is a copycat of "Kaimuki"'s series. I think the original uses a Wasabi Ginger Sauce. My husband loves it when I serve this dish like a "Hawaiian Lunch Plate". That's because he is a big fan of macaroni salad and rice!
Tip: Use tuna straight from the fridge. Tip: Don't fry the tuna for too long.