Mackerel Tatsuta Topped with Grilled Tomato
Mackerel Tatsuta Topped with Grilled Tomato

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mackerel tatsuta topped with grilled tomato. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mackerel Tatsuta Topped with Grilled Tomato is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Mackerel Tatsuta Topped with Grilled Tomato is something which I’ve loved my whole life. They are nice and they look fantastic.

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To get started with this recipe, we must first prepare a few components. You can have mackerel tatsuta topped with grilled tomato using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mackerel Tatsuta Topped with Grilled Tomato:
  1. Take 2 fillets Mackerel fillets
  2. Take 1 Tomato
  3. Prepare 1 Katakuriko
  4. Take 1 Vegetable oil
  5. Make ready 1 Salt and pepper
  6. Make ready 1 tbsp Olive oil
  7. Take Seasonings for the mackerel
  8. Take 1 tsp Juice from grated ginger
  9. Take 2 tsp Sake
  10. Get 2 tsp Soy sauce
  11. Get 1/2 tsp Curry powder
  12. Take Optional
  13. Take 1 Grain mustard

First, for mackerel, make an incision from the anus to the gills, Everyone. Today, let's study how to fillet mackerel. Fresh homemade crispy Italian antipasto called Bruschetta topped with tomato. Chicken tatsuta (チキン タツタ) is a Japanese-style fried chicken.

Instructions to make Mackerel Tatsuta Topped with Grilled Tomato:
  1. Here are the ingredients (If the fillets are large, cut in half.)
  2. Remove the bones.
  3. Cut the fillets into bite-sized pieces and place in a bowl.
  4. Combine the ginger juice, sake, soy sauce, and curry powder. Rub the marinade into the fish and let it marinate for 20 minutes.
  5. Lightly coat the fish with katakuriko.
  6. Heat a generous amount of oil in a frying pan and pan-fry.
  7. Drain the oil well and transfer to a plate.
  8. Cut the tomato into thick, round slices. Prepare the tomatoes while the fish is marinating.
  9. Heat the olive oil in a frying pan and cook the tomatoes on both sides over medium heat until browned.
  10. Season with the salt and pepper and roughly mash the tomatoes up. (Peel the tomatoes if you don't like the skins.)
  11. Combine the tomatoes with the fish and serve It's delicious with grainy mustard.

Tatsuta indicates a way of cooking, which is a type of deep frying. After marinating meat/fish, sprinkle the meat with Japanese katakuri-ko (potato starch) before frying. Corn starch can be used if katakuriko is unavailable. Meanwhile, toss the chopped tomatoes with the minced herbs and mix with just a little salt and pepper to taste. In the last couple minutes of cooking, sprinkle each eggplant slice with a few crumbles of goat cheese and cook so that Remove the slices, top with the tomato mixture, and serve!

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