Crispy Tuna Tempura With Mirin Sauce Recipe

Crispy Tuna Tempura With Mirin Sauce Recipe

• 36 spinach leaves, large
• 1 tsp. Salt
• 1 lb. Fresh tuna
• 2 tsp. Wasabi paste
• 2 cups ice cold water
• 2 cups cake flour
• 2 egg yolks
• 4 cups fryer oil
• 1/2 cup mirin
• 1 cup soy sauce
• Salt and pepper for seasoning

1. Fill a large bowl with ice and water.
2. Boil a large pot with salted water and add a spinach leaf, one a time to blanch. Remove from the water immediately and transfer to your ice water bowl. Repeat with the rest of the spinach leaves. Once you’ve done all the leaves, arrange them flat on a flat surface and cut off the stems. Arrange 6 of them on top of each other, overlapping, forming a rectangle (see picture for reference).
3. Slice the tuna into 36 equal pieces and brush with wasabi.
4. Place 6 pieces on top the spinach leaves, at the edge. Fold the leave in at one end and roll up the tuna. Repeat the process with another 6 until you’ve used up all the spinach and the tuna slices.
5. Prepare the tempura by mixing the egg yolks with ice water in a bowl, mixing gently with wooden chopsticks or spoon. Add flour and mix until you get a battle with lumps - 30 seconds or so.
6. Pour some flour on a large plate.
7. In a large wok, heat the frying oil until it’s hot - 360°F.
8. Dredge the spinach “rolls” over the flour, dip in the tempura batter, making sure it’s fully coated, and then without shaking off any excess batter, add to the hot oil. Fry until golden (3 minutes) and remove with a mesh skimmer and lay onto paper towels.
9. Season with salt and pepper, and slice at an angle and serve with soy and mirin dipping sauce.