Tuna Furikake in Mustard Sauce
⏳ Time
10 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Tuna furikake in mustard sauce.
Ingredients
- Pompano fillet - 2.8 oz
- Furikake seasoning - 1.1 oz
- Chicken Egg - 1 piece
- Wheat Flour - 1.1 oz
- Vegetable Oil - 2 fl oz
- Mizukan Sauce - 0 fl oz
- Green peppercorns - 0 oz
- Dijon Mustard - 0.4 oz
- Sugar - 0.1 oz
- Grated Ginger Root - 0.1 oz
- Mirin - 0 fl oz
- Soy Sauce - 0 fl oz
- Conference Pear - 0.5 oz
- Leek - to taste
Step by Step guide
Step 1
Place vegetable oil, Mitsukan, pepper, mustard, sugar, ginger, mirin, soy sauce, and pear into a blender and blend thoroughly until you achieve a uniform white consistency. Refrigerate.
Step 2
Whisk together the egg and milk. Dredge the tuna in flour, then dip it in the egg wash, and finally coat it with furikake.
Step 3
Fry in hot oil for 50 seconds, or sauté in a well-heated skillet for 10 seconds on each side. You can increase to 15 seconds if the coating hasn't set. The coating should be crispy. Allow the tuna to cool. Slice into even pieces about 2–3 mm thick.
Step 4
Pour the sauce onto the plate and top it with the breaded tuna slices. Finally, you can sprinkle with sliced onions.
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