Kajiki no Aurora sauce ae（カジキのオーロラソース和え）
What kind of dish is Kajiki no Aurora sauce ae⁇
A dish of fried marlin mixed with ketchup and Worcestershire sauce.
This menu was served in school lunches and was very popular with the children. Now, I add the spiciness of mustard to the adult version.
In Europe, Aurora sauce is made by adding strained tomatoes (or tomato puree) and butter to béchamel sauce, but in Japan, it mostly refers to a sauce made with ketchup and mayonnaise. However, this menu uses Worcestershire sauce instead of mayonnaise, but it is known as Aurora sauce, a remnant from when it was served in school lunches.
“ae” means to mix.
Marlin is called “kajikimaguro” in Japan, so it is often thought to be the same as maguro (tuna), but it is actually a completely different type of fish. Marlin is cheaper than maguro (tuna) and can be obtained relatively easily at supermarkets.
It has a light taste, so it goes well with anything, including butter, garlic, soy sauce, and tartar sauce.
Since it is often sold without bones or skin, it is easy to use for frying and is easy for children to eat.
NUTRITION FACTS
※Oil absorption rate is 8%
216 kcal Protein 20.5g Fat 8.5g Carb 10.4g Salt Equivalent 2g
INGREDIENTS
- marlin 100g
- grated garlic 1g
- salt 0.5g
- flour (cooking flower) 4g
- oil moderate amount
- ketchup 10g
- Worcestershire sauce 10g
- grain mustard 3g
I recommend cooking flower, which is less sticky and can be fried deliciously with less oil.
COOKING INSTRUCTIONS
➀ Rub grated garlic and salt onto marlin and sprinkle with flour (cooking flower).
② Fry in oil heated to 170 degrees until golden brown.
③ Mix ketchup, Worcestershire sauce, and grain mustard.
④ Drain the oil from the marlin and mix with the sauce.
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