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Delicious Mackerel And Deep Fried Tofu With A Thick And Sweet Vinegar Sauce Recipe

Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce Recipe
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Serving : 6
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Prepare the ingredients before making Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce in your home. Then, follow these steps below to serve Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce for your family or friends.

Ingredients: Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

  • 5 slice Mackerel (boneless filet with skin)
  • 1 piece Atsuage
  • 1/2 cube Red paprika (cut it into about 1 cm wide)
  • 3 to 4 Green bell pepper (cut it into about 1 cm wide)
  • 1 Very thinly julienned Japanese leek
  • A. ingredients:
  • 1 tbsp each Soy sauce, sake
  • 1 tbsp Juice of grated ginger
  • 1 as required Katakuriko
  • B. ingredients:
  • 3 tbsp Vinegar ( or black rice vineger )
  • 3 tbsp Sugar
  • 1 tbsp Soy sauce
  • 1 clove Ginger ( minced )
  • 1 Oil for deep frying

How to Make Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce in your home by yourself.

    Step 1
  • Cut the mackerel into bite sizes. Cut the atsuage into bite size. Marinate in the A. ingredients for about 20 minutes. Cut the bell peppers.
  • Step 2
  • Mince the ginger. Mix all the B. ingredients in a bowl. Cut off a 20cm section of a Japanese leak and julienne.
  • Step 3
  • Drain the mackerel and the atsuage and put it in a plastic bag with katakuriko. Shack the plastic bag to make the katakuriko cover the mackerel and atsuage evenly.
  • Step 4
  • Heat up the oil to about a medium-high temperature, and deep fry the mackerel and atsuage. Drain off the oil. Remove the scum from the surface as shown in the photo if needed.
  • Step 5
  • Wipe off the oil from the frying pan of Step 4 and fry the paprika and green bell pepper and add the B ingredients. Add the mackerel and the atsuage to it and fry all together.
  • Step 6
  • The katakuriko from the covering from Step 5 makes the sauce a little thicker. Dish it on a plate, garnish it with the very thinly julienned Japanese leek and it's ready.
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