Katzu Tuna with Jasmine Rice - Joe Fish Rest. N. Andover, MA




	Katzu Tuna 8oz Sushi Grade Tuna Steak, 4oz Japanese bread crumbs, 2oz Butter Milk or Milk, 2 quarts Frying Oil (Canola Oil), 4oz Jasmine rice, 4oz Sugar Snap Peas, 2oz Wasabi, 2oz Soy Sauce Jasmine Rice cooking instructions 1 cup Rice , 1.5 cup Water, 1 pinch of Salt , 1 dash of Olive Oil

	Rinse rice to remove starch. Place oil, rice salt and water in sauce pan. Cook uncovered on high heat and bring to a boil, stir occasionally. Let water reduce slightly below the rice level, then lower the heat, place a tight lid on the saucepan and simmer for 20 minutes Heat frying oil on table top fryolator (fry tuna). Or use a 4 quart sauce pan (heat to about 350 degrees) then place tuna steak dipped with milk coat and bread crumbs in hot fry oil. Cook for 45 seconds to a minutes then remove from oil. In same fry oil cook snap peas for 15 seconds set plate with tuna, snap peas and jasmine rice garnish with soy sauce, wasabi and lemon wheel.