Teriyaki Tuna
Ingredients
- ¼ cup (60ml) each soy sauce and mirin
- 1 tablespoon caster (superfine) sugar
- 400 g sashimi-grade tuna
- vegetable oil, for deep frying
- 1 medium eggplant (aubergine), thinly sliced
- 1 cup (200g) rice flour
- baby coriander (cilantro)+
- 5 small sheets nori seaweed, thinly sliced
- 1 teaspoon each sea salt flakes and dried chilli flakes
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