Akauo no yukari age（赤魚のゆかり揚げ)
What kind of dish is Akauo no yukari age??
Red fish wrapped in green shiso leaves and made into tempura.
Yukari (red shiso leaves) is mixed in the tempura batter. Enjoy the crispy outside and fluffy inside of the tempura.
The Japanese name for red fish is”赤魚＝ akauo”. You can also use chicken instead of red fish.
The batter will remain, so it’s a good idea to deep-fried vegetables such as onions together.
This article explains about tempura. Check it out! 👉 Chicken tempura ( Toriten )
What is yukari??
Green shiso leaves are called ”大葉＝ooba” or ”シソ＝shiso” in Japan.
Yukari is a type of Japanese furikake made from red shiso leaves. It has a sour and salty taste and is often eaten with rice or rice balls.
What kind of fish is red fish? ?
It is a fish familiar to us as a cheap and delicious fish. However, red fish is not the name of one type of fish, but a general term for fish with red bodies.
The representative varieties are Akoudai in Japan and Arasukamenuke in foreign countries. Both live in the deep sea, and are called “Menuke＝目抜け” because their eyes pop out due to the difference in water pressure when catching them. Means 目＝eyes , 抜ける = pop out.
Currently, what is often sold in supermarkets is called motoakauo (Atlantic Ocean akauo).
Most of them are distributed in a frozen state, so it may be difficult to feel the season, but it can be said that it is an ingredient that is easy to obtain throughout the year.
It has a mild flavor, and the meat is soft and moderately fatty.
Therefore, it can be used for a wide range of cooking methods.
If red fish is pickled in sake lees or pickled in miso, the richness and umami will increase dramatically.
Check out this recipe for kasuzuke grilled red fish. 👉 Roasted red fish pickled in sake lees
NUTRITION FACTS
207kcal Protein 15.7g Fat 3.1g Carb 28g Salt Equivalent 0.7g
Oil absorption rate is 20%
INGREDIENTS (3SERVINGS)
- red fish (akauo) 220g
- 7green shiso leaves
- egg
- cold water 65g
- wheat flour 100g
- yukari furikake 4g
- oil 40g
COOKING INSTRUCTIONS
➀ Wipe off the moisture from the red fish with paper towel.
② Mix the egg and cold water, then the flour.
③ Add yukari furikake. Make sure to follow the mixing order as lumps will form.
④ Wrap red fish with green shiso leaves.
⑤ Dip the fish into the tempura batter.
⑥ Deep-fry in oil heated to 160 degrees for about 5 minutes.(160 degrees Celsius is 320 degrees Fahrenheit.) This red fish is small, about 30g per piece, so if the fish is big, fry it for about 10 minutes.
⑦ Put it on a wire mesh and drain the oil.
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