Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)

Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)

The bonito or katsuo (skipjack tuna) is marinated with ginger, so you don't taste any fishiness, and it's delicious. Eat while piping hot with lots of lemon juice.

Ingredients: 2 servings

Sashimi grade skipjack tuna
1 block
1 piece (about 30 g)
●Soy sauce
2 tablespoons
1 tablespoon
1 tablespoon
to taste
Oil for deep frying
as needed
as much as you like


1. Pat the skipjack tuna dry with paper towels, and cut into 1 cm slices. Grate the ginger, and combine with the ● ingredients. Spread out the tuna slices in a shallow container, pour in the marinade, cover with plastic wrap and chill in the refrigerator for about 2 hours.
2. Drain the marinade off the skipjack tuna pieces, and coat in katakuriko.
3. Deep fry the skipjack tuna pieces in medium-temperature oil (a piece of katakuriko dropped in should come up to the surface right away) until golden brown.

Story Behind this Recipe

This dish is popular at my parents' house. They always used to turn bad sashimi into teriyaki or this tatsuta-age. This is good made with lean tuna (maguro) too.