Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, mackerel tatsuta-yaki in a spirit of japan bento. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Mackerel Tatsuta-yaki in a Spirit of Japan Bento is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Mackerel Tatsuta-yaki in a Spirit of Japan Bento is something that I have loved my entire life.
Great recipe for Mackerel Tatsuta-yaki in a Spirit of Japan Bento. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba! Make sure to use fresh fish.
To begin with this particular recipe, we have to prepare a few components. You can have mackerel tatsuta-yaki in a spirit of japan bento using 6 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:
- Make ready 1 fish Aji (Horse mackerel; cut sanmaioroshi-style)
- Take 2 tsp Soy sauce malt
- Get 1 tsp ○Sake
- Make ready 1/2 piece ○Juice from grated ginger
- Prepare 1 and 1/2 tablespoon Katakuriko
- Get 1 tbsp Vegetable oil
Make sure to use fresh fish. Brown the fish on both sides while adjusting the temperature according to the stove. Bento boxes are a staple of Japanese eating, made up of a mixture of salads, pickles, vegetables &, more often than not, fish or meat. This one comes with Teriyaki smoked mackerel, pickled radishes, kale seaweed & Japanese potato salad – it’s big in Japan! (Dairy-free: see our FAQs for details).
Instructions to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:
- 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.
Get into the summertime spirit with this fun and flavoursome Japanese summer bento recipe. In true bento style, this recipe is packed with exciting small Japanese dishes including freshly steamed white rice, deep-fried horse mackerel fillets, tasty seasonal vegetables and a refreshing salad to complete. This is an exciting and nutritious lunch everybody will want to try. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba! Make sure to use fresh fish.
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Source : https://www.cookpad.com