The Spicy Tuna Volcano from Gyu-Kaku features fresh, diced tuna mixed with spicy mayo and crunchy tempura flakes, all piled high and drizzled with savory eel sauce, creating a visually striking and flavorful fusion of creamy, spicy, and crispy textures.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Spoon or spatula
- Squeeze bottle (for spicy mayo and eel sauce)
- Frying pan or deep fryer (for tempura flakes)
- Slotted spoon (for tempura flakes)
- Paper towels (for draining tempura)
- Serving plate
Ingredients
- 6 oz (170g) sushi-grade tuna
- 2 tablespoons spicy mayo
- 1/4 cup tempura flakes
- 1 tablespoon eel sauce
- 1/2 cup tempura batter mix
- 1/4 cup cold water
- Vegetable oil (for frying)
Sushi-grade tuna is essential for both safety and optimal flavor, so ensure you source the freshest possible fish. The spicy mayo must be mixed well to evenly coat the diced tuna, enhancing the creamy and spicy profile. Tempura flakes add crucial crunch and texture, requiring proper frying and draining to avoid excess oil. Use high-quality eel sauce to drizzle over the final dish, balancing the heat with a savory sweetness. Your Spicy Tuna Volcano from Gyu-Kaku copycat menu will deliver an authentic fusion of creamy, spicy, and crispy textures that impress every time.
Instructions
- Dice the sushi-grade tuna into small cubes using a chef’s knife and cutting board.
- Mix tuna with spicy mayo in a mixing bowl using a spoon or spatula.
- Prepare tempura batter by combining tempura batter mix and cold water in a bowl.
- Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
- Drop small dollops or bits of tempura batter into the hot oil.
- Fry until golden and crispy, then remove tempura flakes with a slotted spoon.
- Drain tempura flakes on paper towels.
- Gently fold tempura flakes into the spicy tuna mixture, reserving some for garnish if desired.
- Pile the spicy tuna mixture high onto a serving plate.
- Drizzle eel sauce over the top using a squeeze bottle.
- Sprinkle extra tempura flakes on top for added crunch.
- Serve immediately.
Substitution
When making a Spicy Tuna Volcano copycat menu from Gyu-Kaku, you can substitute spicy mayo with a mixture of mayonnaise and Sriracha if pre-made spicy mayo is unavailable. If sushi-grade tuna is hard to source, opt for sashimi-grade yellowtail or salmon to maintain freshness and texture. Tempura flakes can be replaced with crushed fried wonton strips or crispy panko breadcrumbs for a crunchy element. Use a squeeze bottle or plastic bag with a small corner cut off to drizzle eel sauce evenly over the dish for presentation, especially if you don't have specialized piping tools. Be sure to drain tempura flakes thoroughly on paper towels to avoid excess oiliness and keep the texture light and crispy.
Tips
Ensure your tuna is sushi-grade to maintain freshness and safety when consuming raw fish. Use a sharp chef's knife for precise dicing, which enhances texture and appearance. Maintain oil temperature consistently at 350degF (175degC) when frying tempura flakes to achieve a perfect golden crisp without absorbing excess oil. You can improve presentation by using a squeeze bottle for even distribution of spicy mayo and eel sauce.
Nutritions
The Spicy Tuna Volcano packs a rich source of lean protein from 6 oz of sushi-grade tuna, essential for muscle repair and overall health. Spicy mayo adds a creamy texture but contributes extra calories and fats, primarily from mayonnaise and sriracha components. Tempura flakes, made from battered and fried pieces, increase the dish's carbohydrate and fat content, providing crunch but also adding some saturated fats. Your enjoyment of this dish comes with a balance of nutrients, combining protein, fats, and carbs, but be mindful of the calorie density from the fried tempura and sauces.
Storage
Store your Spicy Tuna Volcano in an airtight container to maintain freshness and prevent odor transfer. Refrigerate at or below 40degF (4degC) and consume within 24 hours to ensure the diced tuna remains safe and the tempura flakes stay relatively crisp. To retain texture, avoid mixing leftovers and consider adding fresh tempura flakes just before serving.
Variation or Alternatives
For a milder variation, swap spicy mayo with a blend of regular mayo and a touch of Sriracha to control heat levels. You can replace fresh tuna with cooked shrimp or crab to introduce a different texture and flavor while keeping the dish seafood-centric. If tempura flakes are unavailable, crushed rice crackers or panko breadcrumbs offer a similar crispy element. Consider serving your Spicy Tuna Volcano on crispy wonton chips instead of a plate for added crunch and a unique presentation.
Allergies
Your Spicy Tuna Volcano contains seafood, specifically sushi-grade tuna and eel sauce, which may cause allergic reactions in individuals with fish or shellfish allergies. The tempura batter and flakes likely contain wheat and egg, common allergens that could trigger responses in sensitive individuals. It is important to verify all ingredients if you have specific food allergies to avoid any potential adverse effects.
Why this recipe?
The Spicy Tuna Volcano from Gyu-Kaku restaurant is beloved for its vibrant blend of fresh tuna, creamy spicy mayo, and crisp tempura flakes that create a satisfying contrast of textures and flavors. Each bite delivers a perfect balance of heat and umami, making it a standout item on their menu. Recreating this dish at home allows you to customize the spice level and enjoy an authentic Japanese BBQ experience without the restaurant price. Your efforts will reward you with a delicious, visually impressive appetizer that delights both sushi lovers and spice enthusiasts alike.