Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, delicious kanagawa cuisine: misaki harbor marinated tuna katsu bento. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Katsu Bento served over rice with Tamagoyaki, blackberries, strawberries, and broccoli. For the small bento box my son has, I cut chicken into small pieces so that I can make mini Chicken Katsu. After I deep fry and let it cool down completely, I pack these mini ones into small individual airtight.
Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook delicious kanagawa cuisine: misaki harbor marinated tuna katsu bento using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento:
- Make ready 1 block Tuna
- Get 2 tbsp ★Soy sauce
- Take 2 tbsp ★Mirin
- Get 1 tbsp ★Sake
- Prepare 1 tsp ★ Fish sauce
- Prepare 1 tsp ★Sesame oil
- Prepare 1 Flour, egg, panko
- Get 1 Frying oil
- Make ready 2 tbsp Grated daikon radish
- Prepare 1 Ponzu
- Prepare 1 to preference♡ Shichimi spice
Misaki in Miura, Kanagawa Prefecture is a famous fishing port town known for its tuna. Order all menu items online from Asian Harbor - Indianapolis for delivery and takeout. Spicy crabmeat, wrapped with fresh tuna & chef's special sauce, topped with tempura crunch. Come with spring roll, one crab rangoon, fried rice & miso soup.
Instructions to make Delicious Kanagawa Cuisine: Misaki Harbor Marinated Tuna Katsu Bento:
- Cut the block of tuna in half, and dip in the dressing to marinate. It is good to go in about 20 minutes .
- After discarding excess water content, prepare for frying by dipping in the flour, eggs, panko.
- Fry in 355°F/180°C oil.
- 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.
- Cut the tuna into about 3 pieces to make it easy to eat and pack in bento.
- When eating, put plenty of the grated daikon ponzu sauce on top and enjoy.
- 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.
- Shonan Shirasu Rice Bowl:. Please feel free to use the grated daikon radish ponzu dressing from Step 4 with this as well.
Miso Katsudon is a delicious Donburi (rice bowl) dish made from katsu (fried pork/meat) on top of rice coated with a tasty miso sauce! Nagoya is generally famous for Miso katsu and Miso katsudon with dark coloured miso or Hacho miso which is made out of beans. Just marinate tuna slices, place them on cooked rice with garnish. Tekka-don uses raw sashimi tuna slices without marinating them and the rice is vinegar flavoured (= sushi rice), while zuke-don uses marinated sashimi slices that are placed on Simple and delicious. I will try your other recipes soon.
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