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

Mackerel Tatsuta-age (Deep-fried Mackerel)

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.

Mackerel Tatsuta-age (Deep-fried Mackerel)

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.

Saved

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

Cut the mackerel into bite-size pieces, removing the bones.
2

Combine soy sauce, cooking sake, and grated ginger in a plastic bag, add the mackerel, and pickle it for about 10 minutes.
3

Dry the mackerel, coat it with starch powder, and fry it in the oil at 170℃.
4

Serve on a plate with grated Japanese white radish.

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Cooksnaps

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Toyohira Health Center, The City of Sapporo @cook_12085468

on June 02, 2022 23:45

Comments

Keywords

Sake Ginger Mackerel Radish Soy

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