Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, pan-fried mackerel tatsuta-age. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
'Tatsuta Age' (竜田揚げ) is a generic name for a particular type of deep-fried dish. Prior to deep-frying, the fish pieces or meat pieces are marinated in soy sauce, mirin, etc, with plenty of ginger, then coated in cornflour/corn starch. Typically, fish with strong flavours such as mackerel, yellow tail, and king fish.
Pan-fried Mackerel Tatsuta-age is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Pan-fried Mackerel Tatsuta-age is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook pan-fried mackerel tatsuta-age using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pan-fried Mackerel Tatsuta-age:
- Make ready 2 fillets Mackerel
- Take 1 tbsp Cooking sake
- Prepare 2 tbsp ● Mentsuyu (2x concentrate)
- Prepare 1 tsp ● Soy sauce
- Take 1 tsp ● Grated garlic
- Prepare 1 tsp ● Grated ginger
- Prepare 1 Katakuriko
- Get 2 tbsp ○ Vegetable oil
- Prepare 1 tbsp ○ Sesame oil
Sprinkle the tatsuta-age with a mixture of sansho pepper and coarse salt. The secret to tatsuta-age is to coat the mackerel with plenty of potato starch, then fry it immediately. Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch. The most common type of Karaage is known as Tatsuta-age, which is usually defined by the chicken first being marinated in soy sauce and then coated with potato starch.
Instructions to make Pan-fried Mackerel Tatsuta-age:
- Cut the mackerel into bite sizes. Pour sake over the mackerel to remove the fishy odor.
- Mix all ● seasonings into a bowl. Wrap with plastic film and microwave for a minute at 600W.
- While Step 2 is still hot, put Step 1 skin side up. Marinate for about 10 minutes.
- Heat the ○ ingredients in a frying pan. Sprinkle katakuriko on Step 3. Place in the pan, skin side down and drizzle in the oil. Flip over and cook until both sides are crispy and browned.
TRADITIONAL JAPANESE RECIPE: To make Tatsutaage, the key ingredient is Katakuriko, the potato starch. The signature look of Tatsutaage is a white coating from Katakuriko. Katakuriko seems more popular than corn starch in Japan. Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Deep-fried mackerel, which is rich in healthy fats, is made with a marinade of soy sauce and ginger.
So that is going to wrap it up with this exceptional food pan-fried mackerel tatsuta-age recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
