How to Cook Savory Deep-Fried Chi-Ai Tuna - What My Husband Cooked

Sunday, June 11, 2017

How to Cook Savory Deep-Fried Chi-Ai Tuna - What My Husband Cooked

Today, my husband and I went to a Japanese supermarket and purchased fresh chi-ai tuna, which is called chi-ai maguro (血合いマグロ) in Japanese. Chi-ai 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. Chi-ai tuna is usually cheaper than regular fresh tuna. We purchased fresh chi-ai tuna for about $2 per pound. :)
Tonight, he cooked our favorite deep-fried chi-ai tuna (血合いマグロの竜田揚げ). It was so delicious! It had a lot of garlic flavor, and it tasted like Japanese style deep-fried chicken, wafu karaage (和風唐揚げ). If you find chi-ai tuna at your local Japanese supermarket, you should try this healthy dish. Today, I'm going to share how to cook deep-fried chi-ai tuna with you.

Ingredients (4 servings)
1 lb of fresh chi-ai tuna
1 tablespoon of grated ginger
1 tablespoon of minced garlic
4 tablespoon of soy sauce
4 tablespoon of sake
reasonable quantity of potato starch (katakuriko)

1. Soak fresh tuna in water for 2 minute. Gently, rub tuna with your fingers in water. Then, discard water. Repeat this step three times.

2. Cut tuna into bite-size pieces.

3. Mix ginger, garlic, soy sauce and sake in a medium bowl. Marinate tuna in a mixture for 20 minutes.

4. Coat with potato starch.