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

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, How to Make Quick Mackerel Tatsuta-yaki in a Spirit of Japan Bento. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mackerel Tatsuta-yaki in a Spirit of Japan Bento, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mackerel Tatsuta-yaki in a Spirit of Japan Bento delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to 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 cook that.

I made this while keeping the 5 flavors in mind for a bento contest. I made this with peanuts and seafood such as aji, using ingredients available in my hometown of Chiba!

Make sure to use fresh fish. Brown the fish on both sides while adjusting the temperature according to the stove in your house. You can also deep-fry them in oil. For 1-2 people. Recipe by Hiromanma

Ingredients and spices that need to be Take to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:

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

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.

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So that's going to wrap this up with this exceptional food Steps to Make Quick Mackerel Tatsuta-yaki in a Spirit of Japan Bento. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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