teriyaki tuna
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teriyaki tuna
  • ¼ cup (60ml) each soy sauce and mirin
  • 1 tablespoon caster (superfine) sugar
  • 400g sashimi-grade tuna
  • vegetable oil, for deep frying
  • 1 medium eggplant (aubergine), thinly sliced
  • 1 cup (200g) rice flour
  • baby coriander (cilantro)+
  • 5 small sheets nori seaweed, thinly sliced
  • 1 teaspoon each sea salt flakes and dried chilli flakes