Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, tempura yellowfin tuna. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tempura Yellowfin Tuna is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Tempura Yellowfin Tuna is something which I’ve loved my whole life.
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To begin with this particular recipe, we have to first prepare a few components. You can have tempura yellowfin tuna using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tempura Yellowfin Tuna:
- Get 500 g Yellowfin Tuna Fillets *cut into chunky bite-size pieces
- Prepare 1 small piece Ginger *grated
- Get 1 clove Garlic *grated
- Prepare 1 tablespoon Sake (Rice Wine)
- Get 1 tablespoon Soy Sauce
- Take 2 tablespoons Plain Flour
- Get <Tempura Batter>
- Prepare 1 tablespoon Potato Starch Flour
- Prepare 1/4 cup Plain Flour
- Take 1/4 cup Cold Water
- Take 1 tablespoon Japanese Mayonnaise
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Steps to make Tempura Yellowfin Tuna:
- Cut Tuna Fillets into chunky bite-size pieces. Combine Ginger, Garlic, Sake (Rice Wine) and Soy Sauce in a bowl, add Tuna, and marinate for about 20 minutes.
- Heat Oil to 170°C to 180°C.
- Place Cold Water and Japanese Mayonnaise in a bowl and mix well. Add Plain Flour and Potato Starch Flour, and mix lightly to make Tempura Batter.
- Drain the Tuna pieces and discard the marinade, sprinkle Plain Flour over, and coat Tuna pieces with flour.
- Dip a few Tuna pieces into Tempura Batter and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil. Repeat with remaining pieces.
- *Roasted Broccoli: Today I served ‘Tempura Yellowfin Tuna’ with Roasted Broccoli. Cut up 1 head Broccoli, drizzle 1 tablespoon Olive Oil, lightly season with Salt and Pepper, and toss to coat. Roast in the oven at 200℃, for 15 to 20 minutes.
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