Recipe of Super Quick Homemade Tatsuta Age with Yellow Tail Fish
Hey everyone, it is John, welcome to my recipe site. Today, we're going to make a special dish, Recipe of Speedy Tatsuta Age with Yellow Tail Fish. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tatsuta Age with Yellow Tail Fish, 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 Tatsuta Age with Yellow Tail Fish 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 Tatsuta Age with Yellow Tail Fish is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can have Tatsuta Age with Yellow Tail Fish using 9 ingredients and 6 steps. Here is how you can achieve it.
I like mackerel tatsuta age, so I often make it. This time, I tried it with yellow tail. Adding the ginger and garlic reduces the fishy smell. It's one dish that goes well with rice or also works as a drinking appetizer.
The katakuriko absorbs the water, so thoroughly drain the excess moisture from the bowl very, and add the katakuriko just before deep frying.
If desired, serve with lettuce or mizuna, and enjoy. For 2 servings. Recipe by yaburie
Ingredients and spices that need to be Get to make Tatsuta Age with Yellow Tail Fish:
- 2 slice Yellow tail fish
- 1 clove ☆Garlic (grated)
- 1 knob's worth ☆Ginger (grated)
- 1 tbsp ☆Soy sauce
- 1 tbsp ☆Sake
- 1/2 tbsp ☆Mirin
- 2 tbsp Katakuriko
- 1 Frying oil
- 1 Lemon
Steps to make Tatsuta Age with Yellow Tail Fish
- Cut the yellow-tail fish into large bite-sized pieces. Remove the bones.
- Put the ☆ ingredients and the yellow-tail in a bowl, and marinate by working the ingredients into the fish by hand. Set aside for about 15 minutes.
- Remove the excess sauce with a paper towel.
- Add the katakuriko and coat the fish.
- Heat some oil and deep fry the fish until crispy over medium heat.
- Serve on a plate with lemon. Squeeze the lemon just before eating.
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