Simple Way to Prepare Homemade Mackerel Tatsuta-age (Deep-fried Mackerel)
Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Award-winning Mackerel Tatsuta-age (Deep-fried Mackerel). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mackerel Tatsuta-age (Deep-fried Mackerel), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mackerel Tatsuta-age (Deep-fried Mackerel) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mackerel Tatsuta-age (Deep-fried Mackerel) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Mackerel Tatsuta-age (Deep-fried Mackerel) using 7 ingredients and 4 steps. Here is how you can achieve it.
You can also use salmon and tuna for this recipe.
Ingredients and spices that need to be Make ready to make Mackerel Tatsuta-age (Deep-fried Mackerel):
- 160 g Sliced mackerel
- 2 teaspoons soy sauce
- 1 teaspoon cooking sake
- 1 teaspoon grated ginger
- 1 tablespoon and a 1/3 of starch
- Some oil for frying
- 60 g Grated Japanese white radish
Steps to make Mackerel Tatsuta-age (Deep-fried Mackerel)
- Cut the mackerel into bite-size pieces, removing the bones.
- Combine soy sauce, cooking sake, and grated ginger in a plastic bag, add the mackerel, and pickle it for about 10 minutes.
- Dry the mackerel, coat it with starch powder, and fry it in the oil at 170℃.
- Serve on a plate with grated Japanese white radish.
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