Credit: Carlos Wills

Bloodline Karaage

Name: Bloodline Karaage
Prep time: 1200 s
Cook time: 300 s
Total time: 2400 s
Yield: 1
Cuisine: Japanese
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

13 Aug 2025

Carlos Wills

Chef

Copy link

Difficulty

Challenge

Total Time

40MIN

Cuisine

Japanese

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.

Spread the flavor - share this story.

Copy link

Carlos Wills

13 Aug 2025

Home Cooking

The Chef

Carlos Wills, executive chef of Ogawa in Philadelphia, is a Honduran-born sushi chef trained under Minoru Ogawa, specializing in edomae-style omakase with over a decade of precision and passion.

View profile