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Mackerel Tatsuta-age (Deep-fried Mackerel)
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A picture of Mackerel Tatsuta-age (Deep-fried Mackerel).

Mackerel Tatsuta-age (Deep-fried Mackerel)

Toyohira Health Center, The City of Sapporo
Toyohira Health Center, The City of Sapporo @cook_12085468

You can also use salmon and tuna for this recipe.

You can also use salmon and tuna for this recipe.

Read more

Mackerel Tatsuta-age (Deep-fried Mackerel)

Toyohira Health Center, The City of Sapporo
Toyohira Health Center, The City of Sapporo @cook_12085468

You can also use salmon and tuna for this recipe.

You can also use salmon and tuna for this recipe.

Read more
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Ingredients

2 servings
  • 160 gSliced mackerel
  • 2 teaspoonssoy sauce
  • 1 teaspooncooking sake
  • 1 teaspoongrated ginger
  • 1 tablespoonand a 1/3 of starch
  • Some oil for frying
  • 60 gGrated Japanese white radish
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Steps

  1. 1

    Cut the mackerel into bite-size pieces, removing the bones.

  2. 2

    Combine soy sauce, cooking sake, and grated ginger in a plastic bag, add the mackerel, and pickle it for about 10 minutes.

  3. 3

    Dry the mackerel, coat it with starch powder, and fry it in the oil at 170℃.

  4. 4

    Serve on a plate with grated Japanese white radish.

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Toyohira Health Center, The City of Sapporo
Toyohira Health Center, The City of Sapporo @cook_12085468
on June 02, 2022 23:45

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Keywords

Sake Ginger Mackerel Radish Soy

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