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Ingredients
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Tuna Cutlets
Breading Station
Sauces & Condiments
Accompaniments
Method
Tuna Cutlets
Portion and trim
Pat the bigeye tuna loin dry with paper towels. Trim away any sinew. Slice the loin into 4 even cutlets about 3/4-inch (2 cm) thick and roughly 3–4 oz each.
Light marinate
Place tuna cutlets in a shallow dish. Sprinkle both sides with kosher salt and black pepper. Mix soy sauce and mirin and brush or drizzle about 1/2 tablespoon over each cutlet (reserve remaining). Let rest at room temperature for 10 minutes (do not over-marinate; this is only to add subtle seasoning). Pat each cutlet dry again before breading.
Breading Station
Set up
Arrange three shallow pans or bowls: one with the all-purpose flour, one with the beaten eggs mixed with milk or water, and one with the panko breadcrumbs. Season the flour with a light pinch of salt and pepper. Spread breadcrumbs in an even layer so cutlets can be fully coated.
Bread the cutlets
Dredge each tuna cutlet first in flour, shaking off excess, then dip into the egg mixture allowing excess to drip back, and finally press firmly into the panko breadcrumbs so the surface is evenly coated. For a thicker crust, repeat the egg and panko step once more. Place breaded cutlets on a wire rack and chill in the refrigerator for 10–15 minutes to set the crust.
Heat oil
Pour neutral oil into a large skillet so it reaches about 1/3-inch depth (or heat a deep-fryer to 340°F / 170°C). Heat the oil over medium-high heat until shimmering and a breadcrumb test returns a sizzle and gentle browning in about 30–45 seconds. If using a skillet, add 1 tablespoon vegetable oil to the pan and preheat before adding the cutlets.
Fry the cutlets
Carefully place cutlets in the hot oil without crowding. Fry for about 1 to 1.5 minutes per side for a tuna cutlet cooked rare in the center (pink center); 2 to 2.5 minutes per side for medium. The panko should become golden-brown and crisp. Use a thermometer if desired: target an internal temperature of 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium. Drain on a wire rack or paper towel-lined tray.
Rest and slice
Let the cutlets rest 2 minutes to set juices. Slice each cutlet into 3–4 strips on the bias for serving, or serve whole if preferred.
Sauces & Assembly
Prepare sauces
Warm the tonkatsu sauce slightly if desired and transfer to a small bowl. Mix Japanese mayonnaise with a teaspoon of tonkatsu sauce to create a dipping aioli if you like a creamy option. Cut the lemon into wedges.
Plate the set
Divide steamed rice among four bowls or plates (about 1 cup cooked rice per serving). Mound shredded cabbage alongside the rice. Place sliced maguro katsu on top of or beside the cabbage. Drizzle or brush some of the reserved soy-mirin mix lightly over the tuna if desired. Serve with a small dish of tonkatsu sauce and a smear or dollop of mayo-aioli. Garnish with sliced scallions, toasted sesame seeds, and pickled ginger on the side. Squeeze lemon over the cutlets just before eating.
Serving & Finishing
Serve each Maguro Katsu set hot so the crust is crisp. Provide chopsticks and small dipping bowls for tonkatsu sauce and mayo. Leftovers: store tuna and components separately in the refrigerator and re-crisp cutlets in a 350°F (175°C) oven for 5–7 minutes.