Pikata style of tuna
When making pikata, the key is to fill with plenty of egg mixture. It has a fluffy texture.
How to make it
1
Make tartar sauce. Divide the hard boiled egg into whites and yolks, and chop the whites with a knife. Combine in a bowl, add mayonnaise and mix.
2
Lightly grill the grilled seaweed on a gas stove, then tear off and add to the bowl of [1].
3
Cut the tuna into bite-sized pieces, place in a bowl and sprinkle with flour.
4
Pour salad oil into a frying pan and heat over high heat. The perfect temperature is enough to hear a crackling sound.
5
Beat the eggs and place the tuna meat from the egg mixture in a frying pan and fry them. It's a good idea to roll it with chopsticks along the way so that the entire piece is fried in color.
6
Once the color is browned, remove it into a net and drain the oil. Serve in a bowl and pour tartar sauce over it and finish.
Ingredients for 2 people
-
- Bite tuna
- 100g
-
- Used as flour flour
- A little
-
- egg
- 1 piece
-
- Salad oil
- 50cc
-
[Tartar sauce]
- Boiled eggs
- 1 piece
-
- mayonnaise
- 40g
-
- Grilled seaweed
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
