Mackerel Tatsuta-age 226kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 01955
cooking time 30 minutes
comment Tatsuta-age is named after the Tatsuta River, a famous site for the autumn leaves in Nara Prefecture. It is said that the red color of deep fried chicken or mackerel marinated in soy sauce-based sauce and the white color of starch resemble the Tatsuta River with autumn leaves.
image The flavor of the mackerel and the sauce with soy sauce and ginger will ooze in your mouth.
Mackerel (upper side fillet) 160 g
(A) Sake 2 tsp
(A) Soy sauce 2 tsp
(A) Ginger juice A little less than 1 tsp
Starch as needed
Oil for deep-frying as needed
Lemon 1/4

Cut the mackerel into bite-sized pieces. Mix the (A) ingredients and marinate the mackerel in the mixture for about 15 minutes.

Dry the (1) mackerel with a paper towel and coat in the starch. Deep-fry them in the oil at 180oC until golden brown. Place on a dish and serve with a wedge of lemon.

technique Deep fry immediately after coating the fish with starch because the moisture starts coming out of the fish.
  1. Cut the mackerel into bite-sized pieces. Mix the (A) ingredients and marinate the mackerel in the mixture for about 15 minutes.
  2. Dry the (1) mackerel with a paper towel and coat in the starch. Deep-fry them in the oil at 180oC until golden brown. Place on a dish and serve with a wedge of lemon.