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
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
Cooking Instructions
- 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.
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