Mackerel Tatsuta-yaki in a Spirit of Japan Bento.
You can have Mackerel Tatsuta-yaki in a Spirit of Japan Bento using 6 ingredients and 13 steps. Here is how you cook it.
Ingredients of Mackerel Tatsuta-yaki in a Spirit of Japan Bento
- Prepare 1 of fish Aji (Horse mackerel; cut sanmaioroshi-style).
- Prepare 2 tsp of Soy sauce malt.
- It's 1 tsp of ○Sake.
- It's 1/2 piece of ○Juice from grated ginger.
- Prepare 1 of and 1/2 tablespoon Katakuriko.
- It's 1 tbsp of Vegetable oil.
Mackerel Tatsuta-yaki in a Spirit of Japan Bento instructions
- 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..
