Recipe of Homemade Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, delicious kanagawa cuisine: misaki harbor marinated tuna katsu bento. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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To begin with this recipe, we must first prepare a few ingredients. You can cook delicious kanagawa cuisine: misaki harbor marinated tuna katsu bento using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento:

1. Make ready 1 block Tuna
2. Make ready 2 tbsp ★Soy sauce
3. Prepare 2 tbsp ★Mirin
4. Make ready 1 tbsp ★Sake
5. Prepare 1 tsp ★ Fish sauce
6. Make ready 1 tsp ★Sesame oil
7. Make ready 1 Flour, egg, panko
8. Take 1 Frying oil
9. Prepare 2 tbsp Grated daikon radish
10. Take 1 Ponzu
11. Take 1 to preference♡ Shichimi spice

Instructions to make Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento:

1. Cut the block of tuna in half, and dip in the dressing to marinate. It is good to go in about 20 minutes .
2. After discarding excess water content, prepare for frying by dipping in the flour, eggs, panko.
3. Fry in 355°F/180°C oil.
4. Prep grated daikon→ Lightly squeeze excess water content→ Place into a small package and mix with the ponzu sauce to make the dressing. Adding shichimi spice to taste is delicious.
5. Cut the tuna into about 3 pieces to make it easy to eat and pack in bento.
6. When eating, put plenty of the grated daikon ponzu sauce on top and enjoy.
7. Combine the sauce with Shonan Shirasu rice bowl, Kanagawa komatsuna and daikon radish with aburaage stewed stir-fry, Odawara Kamaboko Shiso Pickled Plum Cuts, tamagoyaki rolled omelet with imitation crab, or with tomatoes and shiso leaves.
8. Shonan Shirasu Rice Bowl:. Please feel free to use the grated daikon radish ponzu dressing from Step 4 with this as well.

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