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Fried Aji with Ume and Nori

Jul. 29, Fri. 2016

Cook Around Japan

Fried Aji with Ume and Nori

aji no ume roru furai iso fuumi

  • Seafood


Ingredients (Serves 2)

3 whole aji (horse markerel)
4 umeboshi (salted plums)
1 sheet of nori

1 beaten egg
panko (Japanese bread crumbs)
aonori (powdered nori)
vegetable oil for deep frying

1/2 head lettuce
1 lemon


  1. 1. Butterfly the horse mackerels and flatten the whole fish.
  2. 2. De-seed the umeboshi plums and chop into fine bits.
  3. 3. Cut the sheet of nori into 1/8 pieces.
  4. 4. Spread the pieces of nori on each horse mackerel, then add the chopped umeboshi plum on top. Roll up the horse mackerels starting from the tail, then seal them with a toothpick at the end of the roll.
  1. 5. Coat the rolled horse mackerels thoroughly with flour, then dip into the beaten egg, and dredge with bread crumbs that have powdered nori mixed in.
  2. 6. Preheat the vegetable oil to 170°C in a pot. Deep-fry the horse mackerel rolls until fragrant.
  3. 7. Arrange the lettuce leaves or other leafy vegetables on a plate, then place the fried horse mackerel rolls, garnished with rangiri-cut lemon on the side.