Agemono Recipe: Niki Nakayama’s Tuna Karaage
Written by MasterClass
Last updated: Jul 21, 2022 • 3 min read
Karaage is traditionally fried chicken, so Japanese American chef Niki Nakayama calls her tuna karaage, an agemono dish, “tuna chicken.” Learn how to make her tuna karaage recipe.
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What Is Karaage?
Karaage is a type of Japanese fried food dredged in wheat flour or katakuriko (potato starch). Karaage is similar to tempura, but karaage is not dipped in a batter. Karaage is a popular appetizer in Japan, found in izakayas (Japanese bars), convenience stores, and bento boxes.
Agemono is a deep-fried, croquette-like Japanese food, such as karaage. Traditional karaage uses chicken; however, Chef Niki Nakayama puts her own spin on the cuisine by using tuna loin, resulting in a crunchy, crispy tuna dish that’s good for snacking on with sake or beer.
3 Tips for Cutting Tuna Loin for Karaage
Making tuna karaage calls for using the correct ingredients, including sliced tuna. Here are a few tips for starting with the right cut of tuna for karaage:
- 1. Use a sharp chef’s knife. You can use a knife called a gyuto to cut tuna loin into even layers, running the knife straight across (parallel to your work surface) and through the red meat. Depending on the size and thickness of the loin, you will have three or four pieces.
- 2. Divide the pieces according to use. As you cut, pay attention to the change in ratio of meat to fat, dividing the pieces according to their color, leanness, and texture. The deep-red part of the tuna loin is best for sashimi. Pieces with more fibrous sinew and tendon will not work well for sashimi and sushi but can work well for agemono dishes, such as karaage.
- 3. Cook the tuna immediately. Fresh tuna can change color quickly as a result of oxidation, so it’s best to use it right away. If you have a block of tuna with a darkened exterior, you can trim that part off and use it for tuna karaage.
Niki Nakayama’s Tuna Karaage Recipe
makes
prep time
5 mintotal time
1 hr 5 mincook time
1 hrIngredients
For the marinade:
For the tuna karaage:
For the sesame aioli:
- 1
Prepare the marinade. Pour the sake and mirin into a shallow pan set over medium-high heat. Heat the mixture until the alcohol burns off, 2–3 minutes. In a large bowl, combine the soy sauce, ginger, garlic, and sugar. Pour the heated sake-minin mixture into the bowl and mix until the sugar dissolves.
- 2
Prepare the tuna. Mix the tuna marinade with the dashi, sesame oil, and grated garlic in a bowl and add the tuna. Marinate for 40 minutes.
- 3
Fry the tuna. Fill a wide, deep pot or wok with enough oil so that it comes nearly halfway up the sides (at least 3–4 inches). Heat the oil over medium-high heat until it’s 350 degrees Fahrenheit.
- 4
Put the potato starch in an even layer on the bottom of a shallow baking dish. Toss the tuna in the potato starch and coat it thoroughly. Sprinkle the panko over the tuna and toss again.
- 5
Fry the coated tuna pieces in the deep pot a few at a time. Don’t overcrowd the pot and be sure to keep the pieces separated, moving them around with tongs. Fry the tuna until they become medium-golden brown, 1–2 minutes. Transfer the fried fish to a rack or paper towel to remove excess oil.
- 6
Prepare the sesame aioli. In a small bowl, whisk the mayonnaise, ponzu, and sesame oil until the ingredients are well combined. Transfer the aioli to small dipping bowls.
- 7
Place a mound of julienned cabbage in the center of each plate. Top with the cabbage with overlapping pieces of karaage. Place a wedge of lemon on the side. Serve the dish immediately with the bowls of sesame aioli.
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