Savory Deep-Fried Chi-Ai Tuna - What My Husband Cooked

Thursday, December 15, 2016

Savory Deep-Fried Chi-Ai Tuna - What My Husband Cooked

Last weekend, my husband and I went to Japanese supermarket, and he told me that he really wanted to cook deep-fried chi-ai tuna again because that chi-ai tuna looked so fresh. As I mentioned in my previous entry, chi-ai tuna (血合いマグロ) is meat of tuna that is dark red with blood coming from parts close to the spine. It is nutrient-rich food, which contains iron, taurine, vitamin A, D, B1 and B6. Moreover, it decreases bad cholesterol, LDL cholesterol. We cooked deep-fried chi-ai tuna (血合いマグロの龍田揚げ) for our first time last year, and we loved it very much. When we go to Japanese supermarket, he always check how fresh chi-ai tuna is. He told me, "This is the freshest chi-ai tuna I've ever seen!"

As he told me, it was very fresh, and it turned out very delicious savory deep-fried chi-ai tuna. It had garlic soy sauce flavor. :) I seriously couldn't stop eating it! If you are interested in the recipe, you can check out my previous entry, How to Cook Deep Fried Chi-ai Tuna, Tatsuta-age.

Deep-Fried Chi-Ai Tuna

He also deep-fried some shishitos (獅子唐), Japanese peppers. Deep-fried shishito (獅子唐の天ぷら) is one of my favorite kinds of vegetable tempura. :) I had them with a dipping ponzu sauce, Ajipon, the most popular citrus seasoned soy sauce in Japan.