Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

Name: Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce
Yield: 6 servings
Cuisine: American
Ingredients: 5 slice Mackerel (boneless filet with skin); 1 piece Atsuage; 1/2 cube Red paprika (cut it into about 1 cm wide); 3 to 4 Green bell pepper (cut it into about 1 cm wide); 1 Very thinly julienned Japanese leek; 1 tbsp each Soy sauce, sake; 1 tbsp Juice of grated ginger; 1 as required Katakuriko; 3 tbsp Vinegar ( or black rice vineger ); 3 tbsp Sugar; 1 tbsp Soy sauce; 1 clove Ginger ( minced ); 1 Oil for deep frying

cookpad.japan @cookpad_jp

I love deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.

It will have a more strong taste if you add grated garlic to the B ingredients. Either way is good! You will need to fry the mackerel a bit longer if it has a backbone. Deep fry it for about 5 minutes in that case. For 5 to 6 servings. Recipe by Mamemame

I love deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.

cookpad.japan @cookpad_jp

I love deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.

Saved

Ingredients

6 servings

5 sliceMackerel (boneless filet with skin)
1 pieceAtsuage
1/2cube Red paprika (cut it into about 1 cm wide)
3to 4 Green bell pepper (cut it into about 1 cm wide)
1Very thinly julienned Japanese leek
A. ingredients:
1 tbspeach Soy sauce, sake
1 tbspJuice of grated ginger
1as required Katakuriko
B. ingredients:
3 tbspVinegar ( or black rice vineger )
3 tbspSugar
1 tbspSoy sauce
1 cloveGinger ( minced )
1Oil for deep frying

Saved

Steps

1

Cut the mackerel into bite sizes. Cut the atsuage into bite size. Marinate in the A. ingredients for about 20 minutes. Cut the bell peppers.
2

Mince the ginger. Mix all the B. ingredients in a bowl. Cut off a 20cm section of a Japanese leak and julienne.
3

Drain the mackerel and the atsuage and put it in a plastic bag with katakuriko. Shack the plastic bag to make the katakuriko cover the mackerel and atsuage evenly.
4

Heat up the oil to about a medium-high temperature, and deep fry the mackerel and atsuage. Drain off the oil. Remove the scum from the surface as shown in the photo if needed.
5

Wipe off the oil from the frying pan of Step 4 and fry the paprika and green bell pepper and add the B ingredients. Add the mackerel and the atsuage to it and fry all together.
6

The katakuriko from the covering from Step 5 makes the sauce a little thicker. Dish it on a plate, garnish it with the very thinly julienned Japanese leek and it's ready.