• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 500g tuna block (or white meat such as albacore tuna or swordfish)
  • 1 clove garlic
  • 1 knob ginger
  • 1 tsp tobanjan (chilli bean sauce)
  • 2 tbsp ground white sesame
  • 3 tbsp soya sauce
  • 3 tbsp mirin
  • 2/3 cup katakuriko or cornstarch
  • Vegetable oil for deep-frying
  • Lemon or lime wedges


  1. Cut tuna into bite-sized pieces. Peel and grate garlic and ginger. In a bowl, combine grated garlic, ginger, tobanjan, soy sauce and mirin, and mix well.
  2. Add tuna and ground sesame and combine. Let it sit 10-15 minutes or longer in refrigerator.
  3. Heat vegetable oil in deep-frying pan to 180°C. Dust a third of the tuna with katakuriko and deep-fry two to three minutes until crisp.
  4. Repeat the process and drain on a wire rack. Arrange on a serving plate and serve with lemon or lime.
  5. This recipe is from The Japan News/Asia News Network.

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