Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mackerel tatsuta-yaki in a spirit of japan bento. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Mackerel Tatsuta-yaki in a Spirit of Japan Bento. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba! Make sure to use fresh fish.
Mackerel Tatsuta-yaki in a Spirit of Japan Bento is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Mackerel Tatsuta-yaki in a Spirit of Japan Bento is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have mackerel tatsuta-yaki in a spirit of japan bento using 6 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:
- Make ready 1 fish Aji (Horse mackerel; cut sanmaioroshi-style)
- Take 2 tsp Soy sauce malt
- Make ready 1 tsp ○Sake
- Get 1/2 piece ○Juice from grated ginger
- Make ready 1 and 1/2 tablespoon Katakuriko
- Prepare 1 tbsp Vegetable oil
Make sure to use fresh fish. Brown the fish on both sides while adjusting the temperature according to the stove. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba! Make sure to use fresh fish.
Steps to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:
- Buy mackarel fillets. If not, separate the spine to make two fillets (sanmaioroshi). Refer to Steps 1 through 21 offor photos.
- Stick the knife at an angle, and cut in half. Use a paper towel to soak up excess water that may seep out of the fish.
- In a bowl, add the fish and the ○ flavoring ingredients.
- Gently mix by hand so that the fish is well coated.
- Coat a shallow dish with katakuriko and then use it to coat the fish from Step 4.
- Heat up a pan with vegetable oil, and fry the fish skin-side down first. Cook over a low to medium heat.
- Flip over once they are golden brown, repeat on the other side, and it's done .
- Stuff the tatsuta-yaki in a bento . It tastes great even cold . The soy sauce malt really brings out the deliciousness of the fish! (umami)
- I put cucumber and yukari (red shiso leaf) tsukudani on top of the rice (salty).
- Cooked vinegar lotus roots and imitation crab (sour).
- Goya side-dish with bonito flake dressing (bitter).
- Sweet potato and peanut salad (sweet).
- Umami, salty, sour, bitter, sweet; this is a Japanese-spirit bento made with the balance of 5 flavors.
Brown the fish on both sides while adjusting the temperature according to the stove. Bento boxes are a staple of Japanese eating, made up of a mixture of salads, pickles, vegetables &, more often than not, fish or meat. This one comes with Teriyaki smoked mackerel, pickled radishes, kale seaweed & Japanese potato salad - it's big in Japan! (Dairy-free: see our FAQs for details). Get into the summertime spirit with this fun and flavoursome Japanese summer bento recipe. In true bento style, this recipe is packed with exciting small Japanese dishes including freshly steamed white rice, deep-fried horse mackerel fillets, tasty seasonal vegetables and a refreshing salad to complete.
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