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p-jang tuna cutlet rice bowl

Hidemi avatar
Recipe by
Hidemi Walsh
@Hidemi
Plainfield, IN

Myy signature sauce, P-Jang sauce is good for anything. I made tuna cutlet which is my favorite and put on the rice with namuru since this sauce has Korean flavor, I wanted to add something Korean flavor and crunchy texture. My husband loved it and of course so did I. It has big flavor, fun to eat and satisfies you a lot.

yield 2 serving(s)
method Deep Fry

Ingredients For p-jang tuna cutlet rice bowl

  • 2
    albacore tuna loins, block cut (about 0.3lb each)
  • 2 stick
    mayonnaise
  • 1/3 c
    panko bread crumbs
  • 4 Tbsp
    peanut butter
  • 4 Tbsp
    gochujang
  • 2 Tbsp
    soy sauce
  • 3 Tbsp
    rice cooking wine
  • 8
    shiitake mushrooms
  • 2
    scallons
  • 1/2 c
    julienne cut carrots
  • 2 tsp
    grated garlic
  • 2 Tbsp
    sesame oil
  • 1/2 tsp
    salt
  • 2 c
    cooked white long grain rice
  • 1/2 tsp
    sesame seeds
  • salt and black pepper to taste
  • canola oil for deep-fry

How To Make p-jang tuna cutlet rice bowl

  • 1
    Sprinkle salt and black pepper over each tuna and set aside for 10 minutes. Then spread mayonnaise over each tuna, coat with panko, place on a plate and refrigerate for 30 minutes.
  • 2
    In the meantime, make sauce. In a shallow bowl, mix together peanut butter, gochujang, rice cooking wine and soy sauce.
  • 3
    Make namuru. Cut the stem of shiitake mushrooms off and slice shiitake mushrooms. Chop scallions. In a skillet, heat sesame oil and cook carrots over medium heat until tender. (about 1 min) Add scallions and shiitake mushrooms to the skillet and sauté until tender. Stir in garlic. Then add 1/2 teaspoon salt and toss to coat. Remove from the heat and set aside.
  • 4
    After 30 minutes, take tunas bowls out of the refrigerator. In a fry pan, heat enough canola oil to deep-fry tunas over medium-high heat and deep-fry tunas until golden brown and cooked through. Drain on paper towels then put into the sauce bowl. Coat both sides of each tuna cutlet with the sauce.
  • 5
    On each serving bowl, put rice. Cut each tuna cutlet into bite size and put on the rice. Spread the remaining sauce in the bowl over the tuna cutlets. Then put the namuru on the cutlet. Sprinkle sesame seeds on top.
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