This dish is popular at my parents' house. They always used to turn bad sashimi into teriyaki or this tatsuta-age. This is good made with lean tuna (maguro) too.I put the grated ginger bits and the juice in with the seasonings. If the bits bother you, just use the juice. If you don't like the fishiness of skipjack tuna, take off any skin and bloody parts of the fish and it will be easier to eat. For 2 servings. Recipe by cureo

I added a Western touch to the pronounced tataki flavor.Have it with a spritz of lemon juice. Yum! Recipe by NAGANO kurume

I had chikuwa that was about to expire, so I planned to use it as the main dish in my bento. It was delicious and simple when I made it!Please make sure to completely coat with lots of potato starch flour until they turn snow white, It doesn't taste good if you use too little.Also, macerating the chikuwa gives a nice flavor! It will become salty if you macerate it for too long. For 6 pieces. Recipe by Rugyaraga-

I got a lot of horse mackerel, so I decided to try making tatsuta-age!If the fish is marinated too long in Step 1, the flavor will become strong, so adjust to taste. Be careful not to burn the fish in Step 3! Since the fillets are thin, they should only need a short time to cook. Recipe by Fushicche

I don't like deep frying, so I pan fried with sesame oil to prepare my favorite Tatsuta-age.In Step 1, I cut the mackerel into 6 pieces. The smaller the piece, the less time it takes to cook. By microwaving the sauce, the mackerel absorbs the flavor well. Garlic and ginger are my favorite seasonings, so I added them into the sauce. For 2 servings. Recipe by Umemikkii

You can also use salmon and tuna for this recipe.

I like mackerel tatsuta age, so I often make it. This time, I tried it with yellow tail. Adding the ginger and garlic reduces the fishy smell. It's one dish that goes well with rice or also works as a drinking appetizer.The katakuriko absorbs the water, so thoroughly drain the excess moisture from the bowl very, and add the katakuriko just before deep frying.If desired, serve with lettuce or mizuna, and enjoy. For 2 servings. Recipe by yaburie

I like to eat toasted atsuage with leek, ginger, bonito flakes, and soy sauce, so I made this.It tastes delicious freshly made. Recipe by Raby

This is a dish that's well loved, from adults to children.Fry quickly after coating with katakuriko.Once the frying sound has stopped and the bubbles are small, remove the chicken.They're most delicious if you fry only about 60% of your pot's capacity.Features soy sauce as a flavoring which burns easily, so please be mindful of that. Recipe by Kyouryouri-Yamahisa-

I got some maguro so that I could try to make one of my favorite izakaya snacks.If you fry it too long, the tuna will get tough, so be careful. Recipe by Arikan

I had some frozen commercial karaage bento, but I decided I wanted a fried dish that was lighter, so I added ginger and tried making tatsuta-age.Use as much ginger as you like.It's delicious with a little bit of mayonnaise (sort of like a hamburger topping). Recipe by Hokkori-no

I always eat tuna katsu when I go to a seaside restaurant . It actually tastes best piping hot, but I was wondering if there was a tasty way to eat it in bento, so I made well-marinated tuna into fried katsu . This tastes good even cold. Enjoy with grated daikon ponzu sauce.*I was unable to get my hands on Miura daikon radish because it was out of season, so I used daikon radish from a different prefecture. Recipe by tink