Crispy Tuna Katsu with Homemade Teriyaki Sauce

Tuna Katsu with Teriyaki Sauce

Indulge in the delightful flavors of Tuna Katsu with a savory Teriyaki sauce, a crispy and satisfying dish that’s perfect for any meal. This recipe combines the fresh taste of tuna with a flavorful coating and a rich, homemade teriyaki sauce. Whether you’re preparing a special dinner or stocking up on frozen favorites, this dish is sure to impress. Here’s how you can make it:

Ingredients

For the Tuna:

• 500 grams tuna fillet (you can substitute with other fish fillets if preferred)

Marinade:

• 3 cloves garlic, finely minced
• Salt and black pepper, to taste

Coating:

• 10 tablespoons all-purpose flour (or as needed)
• 2 large eggs, beaten
• Panko breadcrumbs (as needed, for coating)

For the Teriyaki Sauce:

• 1 clove garlic, finely chopped
• 1/2 onion, finely chopped
• 2-3 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon sesame oil (optional)
• 100 ml water (adjust as needed)
• 1 teaspoon cornstarch mixed with a little water (for thickening)
• Salt and black pepper, to taste

Instructions

1. Prepare the Tuna:

   • Clean and cut the tuna fillet into pieces approximately 1 cm thick.
   • In a bowl, combine the minced garlic, salt, and black pepper. Add the tuna pieces and marinate for 30 minutes to 1 hour.

2. Coat the Tuna:

   • Set up a breading station with three separate plates. Place flour in the first plate, beaten eggs in the second, and panko breadcrumbs in the third.
   • Dredge each piece of marinated tuna in flour, ensuring it is well-coated. Dip it into the beaten eggs, then coat it again with flour. Finally, cover it with panko breadcrumbs. For a thicker coating, you can repeat the egg and panko steps.

3. Chill and Fry:

   • Place the breaded tuna pieces on a tray and refrigerate for about 30 minutes. This helps the breadcrumbs adhere better.
   • Heat oil in a frying pan over medium-low heat, enough to submerge the tuna pieces. Fry the tuna pieces until golden brown and crispy, turning occasionally to ensure even cooking. Remove and drain on paper towels.

4. Prepare the Teriyaki Sauce:

   • In a saucepan, heat a small amount of oil. Sauté the chopped garlic and onion until fragrant.
   • Add the water, teriyaki sauce, soy sauce, chili sauce, sesame oil (if using), salt, and black pepper. Stir well and let it simmer.
   • Gradually add the cornstarch mixture, stirring continuously until the sauce thickens to your desired consistency.

5. Serve:

   • Serve the crispy tuna katsu with the homemade teriyaki sauce drizzled over the top or on the side for dipping.
   • This dish is also great for freezing. Allow the cooked tuna to cool to room temperature, then freeze. When ready to eat, simply reheat and serve with the teriyaki sauce.

Enjoy your Tuna Katsu with Teriyaki Sauce as a delicious and versatile meal that’s sure to be a hit with family and friends!