Recipe of Mackerel Tatsuta-yaki in a Spirit of Japan Bento

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mackerel tatsuta-yaki in a spirit of japan bento. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mackerel Tatsuta-yaki in a Spirit of Japan Bento is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Mackerel Tatsuta-yaki in a Spirit of Japan Bento is something that I have loved my whole life. They’re fine and they look fantastic.

Guide to Prepare Mackerel Tatsuta-yaki in a Spirit of Japan Bento

To begin with this particular recipe, we have to first prepare a few components. You can cook mackerel tatsuta-yaki in a spirit of japan bento using 6 ingredients and 13 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:

1. Take 1 fish Aji (Horse mackerel; cut sanmaioroshi-style)
2. Prepare 2 tsp Soy sauce malt
3. Take 1 tsp ○Sake
4. Take 1/2 piece ○Juice from grated ginger
5. Prepare 1 and 1/2 tablespoon Katakuriko
6. Prepare 1 tbsp Vegetable oil

Instructions

Instructions to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:

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

As simple as that Recipe of Mackerel Tatsuta-yaki in a Spirit of Japan Bento

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