I received bonito so I made tatsuta-age with it.You can use grated or powdered garlic and ginger.Please adjust marinating time in Step 1 to your liking. Marinating longer results in a stronger taste. Recipe by Fushicche

You can also use salmon and tuna for this recipe.

At the end of the year, my father always buys tuna offcuts, so we make this. My family uses soy sauce, sake, and mirin.It will become tough if you deep fry it too long, so be careful! Recipe by Tomozo-

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

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 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

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 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

I added a Western touch to the pronounced tataki flavor.Have it with a spritz of lemon juice. Yum! Recipe by NAGANO kurume

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.If deep-fried at a high temperature, the batter will turn golden brown and the tuna will be rare. For those who prefer their tuna well done, allow time for the residual heat to cook the insides. Or, reduce the temperature of the oil a bit to cook through to the tuna with a longer frying time. I've added yoghurt to the tartar sauce instead of pickles to reduce the sweetness. Also, there is no problem in omitting the lemon juice. Recipe by nin

Maguro don is a simple and delicious Japanese dish made with fresh, sashimi-grade tuna marinated in soy sauce, mirin, and sake. Served over warm rice, it’s tender, flavorful, and full of umami. A true taste of the sea in every bite.　#CA2025

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