Ingredients:

  • 1 block (about 8 oz or 225 g) fresh tuna
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 cup panko breadcrumbs
  • 2 tbsp frying oil (vegetable or canola)
  • 1/2 cup grated daikon radish
  • Ponzu sauce, to preference
  • Shichimi spice, to taste

Instructions:

  1. Cut the block of tuna in half and combine soy sauce, mirin, sake, fish sauce, and sesame oil in a bowl. Dip tuna halves into the marinade and let sit for 20 minutes.
  2. Remove tuna from marinade and let excess liquid drip off. Set up three shallow dishes; fill one with flour, the second with the beaten egg, and the third with panko breadcrumbs. Dredge each tuna piece in flour, dip in egg, and coat with panko.
  3. Heat frying oil in a pan over medium heat until it reaches 355°F (180°C). Carefully add coated tuna to the oil and fry until golden brown on all sides, about 3-4 minutes.
  4. Grate daikon radish, then lightly squeeze to remove excess moisture. In a small bowl, combine grated daikon with ponzu sauce. Add shichimi spice to taste.
  5. Cut the fried tuna into approximately 3 pieces per portion for easy eating. Top with generous amounts of the grated daikon ponzu and enjoy!
  6. Incorporate with accompaniments such as Shonan Shirasu rice bowl or sautéed vegetables, or add to bento boxes with other Japanese-inspired items.