Tatsuta Age with Yellow Tail Fish

Name: Tatsuta Age with Yellow Tail Fish
Yield: 2 servings
Cuisine: American
Ingredients: 2 slice Yellow tail fish; 1 clove ☆Garlic (grated); 1 knob's worth ☆Ginger (grated); 1 tbsp ☆Soy sauce; 1 tbsp ☆Sake; 1/2 tbsp ☆Mirin; 2 tbsp Katakuriko; 1 Frying oil; 1 Lemon

cookpad.japan @cookpad_jp

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

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2 sliceYellow tail fish
1 clove☆Garlic (grated)
1knob's worth ☆Ginger (grated)
1 tbsp☆Soy sauce
1 tbsp☆Sake
1/2 tbsp☆Mirin
2 tbspKatakuriko
1Frying oil
1Lemon

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Steps

1

Cut the yellow-tail fish into large bite-sized pieces. Remove the bones.
2

Put the ☆ ingredients and the yellow-tail in a bowl, and marinate by working the ingredients into the fish by hand. Set aside for about 15 minutes.
3

Remove the excess sauce with a paper towel.
4

Add the katakuriko and coat the fish.
5

Heat some oil and deep fry the fish until crispy over medium heat.
6

Serve on a plate with lemon. Squeeze the lemon just before eating.