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

I received a lot of mackerel, so I decided to deep fry them.This time, I only used a small amount of oil, which was not only healthier but also crispy. Recipe by Fushicche

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 made fried Tatsuda-style fish taste lighter and more delicious by adding tomatoes.The tomatoes are made even sweeter to grilling. (Cook the tomatoes for about 6~7 minutes, depending on how ripe they are.) When mashing the tomatoes, don't mash them up so much that they turn into sauce. Recipe by abichi

I made this while keeping the 5 flavors in mind for a bento contest. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba!Make sure to use fresh fish. Brown the fish on both sides while adjusting the temperature according to the stove in your house. You can also deep-fry them in oil. For 1-2 people. Recipe by Hiromanma

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

This Tatsuta Age recipe is great for when there are leftover sashimi cuts from last night's meal. As I child, I would purposefully leave my sashimi untouched, since I preferred to eat them as tatsuta-age. It would make my day to have them in my obento lunch box. Now, I buy sashimi grade blocks of maguro and prepare a huge platter full.The length of the marinating time is a general measure. If you use too much soy sauce, it becomes salty, so be sure to fill the soy sauce slightly below the top of the sashimi. (I used a bit too much in the above photo.) Use this recipe for any leftover sashimi (red sea bream, Japanese flounder, young yellowtail, etc.) Recipe by Anzuponzu

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 created this recipe because I wanted to try making tataki.You can also use horse mackerel sashimi! Recipe by Naoji-

I had some mackerel I'd fished myself, but I wanted to eat it with a rich sauce and make a drinking snack, rather than grilling it...so I made this kabayaki-style dish.Use a generous amount of oil at Step 1.In order to save a little washing up time, I've used a teaspoon to measure everything rather than a teaspoon and a tablespoon.This recipe used to say 2 servings, but I thought maybe half a mackerel is too little for 2 people...so I changed it to 1 serving! For 1 serving. Recipe by milestone