Summary

Ingredients

• 4 tuna steaks, sushi quality, 175 g each, at least 3 cm thick and wide
• 3 tablespoon soy sauce
• 2 tablespoon mirin
• 2 tablespoon sake
• 1 tablespoon lime juice
• 1 teaspoon ginger, finely grated
• 1 orange (s), the coarsely grated peel it
• 1 teaspoon curry powder
• 2 tablespoon.spice mixture, Japanese (Togarashi), bought ready
• 1 pinch (s) salt
• 1 tablespoon sesame oil for frying

For the dough:

• 125 g flour (tempura flour)
• 200 ml mineral water, ice cold
• 0.25 ¼ nori sheets
• 1 egg (s)
• Vegetable oil for deep-frying

For the vegetables:

• 200 g zucchini
• 2 handfuls sugar snap peas
• 2 bell pepper (s)
• 1 sweet potato (s)
• 8 mushrooms (Shiitake)
• 4 tablespoon mayonnaise (my recipe in the database)
• 1 teaspoon wasabi paste

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Instructions

1. Mix the soy sauce, mirin, lime juice, orange peel, ginger and curry powder. Cut the tuna in a cuboid and marinate in it for 15 minutes, turning frequently.
2. For the dough, mix the egg with the mineral water and stir in the flour. Lump formation is desirable, so do not mix too precisely. Tour the vegetables the size of a little finger, core and peel the peppers, do not treat the sugar snap peas, remove the stalks of the mushrooms. Cut the nori sheet into approx. 3 mm thin and approx. 3 - 4 cm long strips.
3. Scatter togarashi, a ready-made spice mixture, on a plate and turn the moist tuna steaks all over to coat them with the mixture.
4. For deep-frying, heat the oil to 180 ° C in a saucepan or wok, dip the vegetables in the tempura batter and fry in portions until golden yellow, degrease on kitchen paper.
5. If possible at the same time fry the steaks in oil over high heat for 40 - 60 seconds on both sides, lightly salt and serve immediately with the vegetables. The tuna should only be cooked thin on the outside, but cross-cooked. The inside must remain completely raw.
6. Bring the marinade to the boil once, strain it and pour it over the dish drop by drop. Mix the mayonnaise with the wasabi paste and serve 2 smaller blobs with the vegetables. Spread the finely cut strips of the nori leaf over the vegetables as a decoration.
7. Togarashi is usually a seven-part Japanese spice mixture and includes, among other things, chili powder, sesame seeds, poppy seeds, norialgae leaf, Szechuan pepper, ginger, lemon myrtle.