Posted in Restaurant Hopping, The Wonders of Japanese Cuisine

In Which Tuna Gets a Fusion Makeover…

Tuna-Pepper Crepe

I’ve long been a fan of Teriyaki Boy’s tuna treats – from the plain ol’ maguro zushi to such creations as the cumbersomely named tuna tempura sashimi tartare which features raw tuna tossed with tempura crumbs and wasabi mayo.

And now there’s another fusion treat on the menu: the just-as-awkwardly named tuna-peppa kureppu – or, to put it in regular speech, the tuna-pepper crepe.  This savory concoction has sushi rice and tuna tataki (tuna loin seared just on the outside and totally rare within) rolled inside a plain flour crepe.  What saves this from becoming a rather off-looking (and tasting) dish is that the tuna loin is rolled in fresh, coarsely-ground black pepper before being wrapped in rice and the crepe.  The spicy fish is offset by the addition of diced jicama (singkamas) which adds crunch and sweetness, and some tempura crumbs tossed with wasabi mayo, a bit of fiery shichimi togarashi, and finely chopped spring onions.

It tastes great and can actually serve as a nice bit of lunch for one or a fab appetizer for two – or more.  But, when something tastes this good, would you really be open about sharing?  😉



Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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