Garlic-Seasoned Maguro Tuna Tastuta-age (Marinated Deep Fried Tuna)
When I was a child, I would purposefully not eat my maguro sashimi so I could eat it like this instead. Now, I buy a sashimi grade block of maguro and make tatsuta-age out of the entire block. It's a perfect obento item.
Maguro tuna sashimi (Great for red sea bream or any other fish, too!)
As you like (I used one sashimi grade block of maguro tuna)
Garlic (tubed is okay, too)
To taste (I used 1 clove)
As needed (barely covering maguro when marinating)
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.
Story Behind this Recipe
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.)