Credit: Carlos Wills
Ingredients
MAIN
Tuna bloodline (chiai): 1 lb (sliced thin)
Cold water: for rinsing
Potato starch: for breading
Neutral oil: for frying
SEASONING MARINADE
Soy sauce: 1 tbsp
Garlic: 1 tsp (grated)
Ginger: 1 tsp (grated)
Mirin: 1 tsp
Egg yolk: 1
Salt: 1 pinch
FINISHING SEASONING
Salt: to taste
Freshly ground black pepper: to taste
Togarashi: to taste
GARNISH
Microgreens: to garnish
Chives: to garnish (finely chopped)
Lemon wedges or slices: to garnish
From Ogawa’s theatrical tuna cutting events in Philadelphia, chef Carlos Wills transforms the tuna’s bloodline (chiai) into a crispy, deeply savory karaage. Marinated in soy, garlic, and ginger, dredged in potato starch, and fried to golden perfection, this dish elevates an often-overlooked cut into a showstopping bite. Served hot with togarashi, fresh herbs, and lemon, it’s a vibrant combination of texture, spice, and brightness.
How to make Bloodline Karaage
01.
Prep the Bloodline
- Cut the bloodline into small, thin slices.
- Rinse thoroughly with cold water several times until the excess blood is removed.
- Pat completely dry with paper towels and set aside.
02.
Marinate
- In a mixing bowl, combine soy sauce, grated garlic, grated ginger, mirin, egg yolk, and a pinch of salt.
- Add the dried bloodline slices and mix thoroughly to coat each piece evenly.
- Let marinate for 10–15 minutes.
03.
Bread and Fry
- Dredge each marinated slice in potato starch until evenly coated.
- Heat neutral oil in a deep pan to 350°F (175°C).
- Fry the pieces in batches for about 5 minutes, or until golden and crispy.
- Remove and drain on a wire rack or paper towels.
04.
Finish and Plate
- While still hot, season with additional salt, freshly ground black pepper, and togarashi to taste.
- Plate as desired and garnish generously with microgreens, chopped chives, and lemon wedges for brightness.
