Mackerel Tatsuta-age
Today's Dish
Today's dish is Mackerel Tatsuta-age!
I was able to buy a whole mackerel for 200 yen!?
I bought two, and since they were sesame mackerel, I decided to make them Tatsuta-age.
I salted them properly to get rid of the fishy smell!
It was crispy and delicious.
Why is Mackerel Tatsuta-age so delicious?
Why is Mackerel Tatsuta-age so delicious, I wonder?
It's because the umami of the fatty blue-backed fish and the savory flavor of the marinade made with soy sauce and ginger spread juicily in your mouth!
The contrast between the crispy potato starch coating and the fluffy, juicy meat inside is irresistible, isn't it?
Plus, thanks to the marinade with ginger and garlic, the fish's unique odor is eliminated, making it a magical dish that even children who dislike fish or dads who say "meat is the only way to go!" can gobble up like fried chicken.
Moreover, mackerel is packed with nutrients like DHA and EPA that are great for your body and brain. Don't you think it's, to put it mildly, the best to be able to eat something delicious and get healthy at the same time?
How to make it delicious
Actually, there is a little secret to finishing it at home so it's crispy and juicy just like at a restaurant!
First, for the marinade, you can't go wrong with the golden ratio of Japanese cooking: "soy sauce: sake: mirin = 1:1:1," with a little bit of ginger or garlic paste added.
And the most important point you must remember is to "thoroughly drain the marinade" and "shake off any excess flour"!
I recommend wiping it well with a paper towel!
Just by doing this, it won't burn as easily and will turn out surprisingly crispy.
If you use frozen mackerel, try cutting it with scissors while it's "half-thawed" instead of completely thawed, and coat it with potato starch in a plastic bag.
Shaking it up is the way to go!
The flour will absorb the excess moisture, preventing the coating from getting soggy. For frying, "shallow frying" with a small amount of oil in a frying pan is fine! Put it in skin-side down, let it cook slowly without touching it at first, and then turn up the heat a little at the end to get a crispy and fluffy finish.
What to buy at the supermarket
Once you think, "Alright, this is what I'm having for dinner tonight!", make sure to buy these things at the supermarket!
What I absolutely recommend is "boneless mackerel"! Especially the boneless mackerel often found in the frozen section (unsalted is best!) is super easy because there's no need for the tedious task of removing bones.
Children can also bite into it with peace of mind. Another nice point is that if it's unsalted, you can perfectly season it to your own liking.
Next are the basic seasonings and flour.
・Soy sauce, sake, mirin ・Ginger paste, garlic paste (absolutely essential for removing odor and boosting umami!)
・Potato starch (the star of the crispy coating!) That's all you need to be ready. If you want to arrange it a bit, adding curry powder to make "Curry Tatsuta" or buying daikon radish and ponzu sauce to eat it with refreshing "grated daikon and ponzu" is also irresistible.
Just imagining it has made you hungry, hasn't it? Tonight's dinner is already decided: Mackerel Tatsuta-age! Please make it and enjoy that crispy, juicy happiness!