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Mackerel Tatsuta-yaki In A Spirit Of Japan Bento Recipe

Mackerel Tatsuta-yaki in a Spirit of Japan Bento Recipe
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Prepare the ingredients before making Mackerel Tatsuta-yaki in a Spirit of Japan Bento in your home. Then, follow these steps below to serve Mackerel Tatsuta-yaki in a Spirit of Japan Bento for your family or friends.

Ingredients: Mackerel Tatsuta-yaki in a Spirit of Japan Bento

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

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

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento in your home by yourself.

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