Jovialism

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What’s Cooking: Leftovers Reincarnated

3 November, 2008 (20:55) | What's Cooking

Tonight I was craving delicious food, but had some leftovers to dispose of. Pondering this, I came up with a wonderful solution for the remainders left from a recent sushi party.

  • .25lb Ahi tuna
  • Wasabi powder
  • 1 egg
  • Flour
  • Panko
  • 1 carrot, julienned
  • 1 cup of rice

(Yes, .25lb of ahi tuna and a julienned carrot are what constitutes “leftovers” in the Jovialism household from time to time)

First, get the rice going. Once it has been going for a while, beat an egg in a bowl. Fill another bowl with about half a cup of flour, and a third bowl with a similar measure of panko as well as a teaspoon or so of wasabi powder. Leave the julienned carrot in the bowl you julienned it into and dust with flour and a touch of sugar, going light enough with the flour that not much remains in the bottom of the bowl.

Get two pans going with some peanut or vegetable oil, when it’s time to use them they should be nice and hot, but not smoking. Slice the tuna up into squares or rectagles, about a half inch thick. Dip each slice in the flour, then the egg, then coat in panko.

Drop the carrots into their pan, and place the tuna slices on their side in the the other pan. When the carrots are just starting to char, they are ready to turn over en masse, and when the panko starts getting golden on the tuna, it’s time to flip 180 degrees as well.

The carrots are probably done by the time you’ve flipped the tuna, so remove them from the oil and plate them, likely as one large mass. Briefly cook the tuna on the front and back now that you’ve cooked the sides, then plate that as well. Dish yourself up a serving of rice, and dinner is served! I ate the tuna with a light splash of soy sauce and some extra wasabi on the side.

Sorry I don’t have pictures, I was improvising and the camera wasn’t handy. I promise, however, that this was definitely the best dinner I’ve ever had made of leftovers!

-Jovialist

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Time: November 5, 2008, 17:18

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