Steps to Make Favorite Mackerel Tatsuta-yaki in a Spirit of Japan Bento

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Mackerel Tatsuta-yaki in a Spirit of Japan Bento. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mackerel Tatsuta-yaki in a Spirit of Japan Bento, 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-yaki in a Spirit of Japan Bento 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-yaki in a Spirit of Japan Bento is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Mackerel Tatsuta-yaki in a Spirit of Japan Bento using 6 ingredients and 13 steps. Here is how you can achieve that.

I made this while keeping the 5 flavors in mind for a bento contest. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba!

Make sure to use fresh fish. Brown the fish on both sides while adjusting the temperature according to the stove in your house. You can also deep-fry them in oil. For 1-2 people. Recipe by Hiromanma

Ingredients and spices that need to be Prepare to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:

1. 1 fish Aji (Horse mackerel; cut sanmaioroshi-style)
2. 2 tsp Soy sauce malt
3. 1 tsp ○Sake
4. 1/2 piece ○Juice from grated ginger
5. 1 and 1/2 tablespoon Katakuriko
6. 1 tbsp Vegetable oil

Steps to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento

1. Buy mackarel fillets. If not, separate the spine to make two fillets (sanmaioroshi). Refer to Steps 1 through 21 offor photos.
2. 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.
3. In a bowl, add the fish and the ○ flavoring ingredients.
4. Gently mix by hand so that the fish is well coated.
5. Coat a shallow dish with katakuriko and then use it to coat the fish from Step 4.
6. Heat up a pan with vegetable oil, and fry the fish skin-side down first. Cook over a low to medium heat.
7. Flip over once they are golden brown, repeat on the other side, and it's done .
8. 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)
9. I put cucumber and yukari (red shiso leaf) tsukudani on top of the rice (salty).
10. Cooked vinegar lotus roots and imitation crab (sour).
11. Goya side-dish with bonito flake dressing (bitter).
12. Sweet potato and peanut salad (sweet).
13. Umami, salty, sour, bitter, sweet; this is a Japanese-spirit bento made with the balance of 5 flavors.

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So that is going to wrap this up with this special food Step-by-Step Guide to Make Quick Mackerel Tatsuta-yaki in a Spirit of Japan Bento. Thank you very much for reading. I'm confident you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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