Makes 4 servings
2 tablespoons bonito flakes
1 large egg yolk
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
2 teaspoons Sriracha chili sauce
3/4 teaspoon salt
1/2 cup plus 3 tablespoons grape seed, corn, or other neutral oil, plus more for deep frying
3 large egg whites
2 tablespoons cornstarch
1 12-ounce piece sushi-grade tuna, cut into four 4 x 1 1/2-inch pieces
7 4-inch round rice crackers, ground to fine crumbs
2 scallions, white parts only, thinly sliced
1. Put the bonito flakes in a medium bowl and cover with 3 tablespoons hot water. Let sit for 10 minutes, then strain through a fine-mesh sieve, squeezing as much liquid as possible out of the bonito flakes.
2. Transfer the liquid to a blender and add the egg, lime juice, orange juice, Sriracha, and salt and puree. With the machine running, add the oil in a slow, steady stream. Transfer to a small bowl, cover with plastic wrap, and refrigerate until ready to serve.
3. Heat the oil to a depth of 3-inches in a heavy, deep saucepan to 400°F.
4. Whisk the egg whites and cornstarch together in a shallow dish until the mixture is smooth. Coat the tuna pieces with the mixture, then dredge in the rice cracker crumbs, making sure the entire surface is covered.
5. Carefully transfer the tuna to the hot oil and cook, turning once, until deep golden brown, about 30 seconds total. The tuna should remain rare in the middle. Remove carefully and drain on paper towels. Cut the tuna crosswise into 1-inch slices and decoratively arrange on serving plates. Stir the scallions into the chilled sauce and spoon onto the plates. Serve immediately.
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