Ponzu Soy Sauce
We added plenty of select Japanese citrus fruit to our authentic brewed soy sauce. The well-defined tart flavor goes perfectly with shabu shabu, hot pot, steak and gyoza.
Cut the tuna into bite-sized pieces.
Put the tuna and Ponzu Soy Sauce in a plastic bag, knead, and leave in the refrigerator for about 10 minutes.
Drain (1) and wipe off excess marinade. Lightly coat tuna with corn starch.
Preheat the oil to 340-360℉ (170-180℃). Deep fry until golden brown.
Serve on a plate with shiso.
