p-jang tuna cutlet rice bowl

Name: P-Jang Tuna Cutlet Rice Bowl
Yield: 2
Cuisine: Asian
Ingredients: 2 - albacore tuna loins, block cut (about 0.3lb each); 2 stick(s) mayonnaise; 1/3 cup(s) panko bread crumbs; 4 tablespoon(s) peanut butter; 4 tablespoon(s) gochujang; 2 tablespoon(s) soy sauce; 3 tablespoon(s) rice cooking wine; 8 - shiitake mushrooms; 2 - scallons; 1/2 cup(s) julienne cut carrots; 2 teaspoon(s) grated garlic; 2 tablespoon(s) sesame oil; 1/2 teaspoon(s) salt; 2 cup(s) cooked white long grain rice; 1/2 teaspoon(s) sesame seeds; - salt and black pepper to taste; - canola oil for deep-fry

11 Pinches 1 Photo

Hidemi Walsh

Plainfield, IN

Updated on Aug 18, 2014

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.

Rate

Tuna cutlet with my signature P-Jang Sauce (peanut butter, gochujang, soy sauce and rice cooking wine), namuru on the rice. Top with sesame seeds.

prep time

cook time

method Deep Fry

yield 2 serving(s)

Ingredients

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

How To Make p-jang tuna cutlet rice bowl

Step 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.

Step 2

In the meantime, make sauce. In a shallow bowl, mix together peanut butter, gochujang, rice cooking wine and soy sauce.
Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes