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

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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

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

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

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Ingredients

6 servings
  1. 5 sliceMackerel (boneless filet with skin)
  2. 1 pieceAtsuage
  3. 1/2cube Red paprika (cut it into about 1 cm wide)
  4. 3to 4 Green bell pepper (cut it into about 1 cm wide)
  5. 1Very thinly julienned Japanese leek
  6. A. ingredients:
  7. 1 tbspeach Soy sauce, sake
  8. 1 tbspJuice of grated ginger
  9. 1as required Katakuriko
  10. B. ingredients:
  11. 3 tbspVinegar ( or black rice vineger )
  12. 3 tbspSugar
  13. 1 tbspSoy sauce
  14. 1 cloveGinger ( minced )
  15. 1Oil for deep frying

Cooking Instructions

  1. 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. 2

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

  3. 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. 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. 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. 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.

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