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Tatsuta-age Deep-fried Mackerel

Feb. 10, Fri. 2017

Rika's TOKYO CUISINE

"Tatsuta-age" Deep-fried Mackerel

Saba no tatsutaage shouga tappuri fumi

  • seafood

Difficulty

Ingredients (Serves 2)

1 mackerel, filleted
Marinade for mackerel:
1 tbsp soy sauce
1 tbsp grated ginger

300 g parboiled bamboo shoot
Marinade for bamboo shoot:
1 tbsp soy sauce
1 tbsp grated ginger
potato starch

powdered aonori
Bhutanese sansho pepper
French coarse salt

Directions

  1. 1. Cut the bamboo shoot in half, then cut into slices 7 mm thick and gently rinse with water.
  2. 2. Carefully remove the pinbones from the mackerel.
  3. 3. Cut the mackerel into slices 5 cm wide.
  4. 4. Prepare two bowls, and place 1 tbsp each of soy sauce and grated ginger into each. Additionally, put the bamboo shoot into one of the bowls, and the sliced mackerel into the other bowl. Toss each to coat and let rest for 10 min.
  1. 5. Coat the bamboo shoot in plenty of potato starch, then deep-fry at 170°C for about 2 min.
  2. 6. Coat the mackerel with potato starch, pressing it on to make sure it is coated, and deep-fry for about 4 min, or until the entire surface is golden brown.
  3. 7. Arrange the bamboo shoots and mackerel tatsuta-age on a serving plate, and sprinkle the bamboo shoots with powdered aonori.
  4. 8. Sprinkle the tatsuta-age with a mixture of sansho pepper and coarse salt.