Tatsutaage of horse mackerel

Aji no tatsuta age（アジの竜田揚げ）

What kind of dish is Aji no tatsuta age??

Tatsuta age is a dish in which chicken or fish is seasoned with mirin and soy sauce, sprinkled with potato starch, and then deep-fried.

The ideal appearance is that there will be sparse white lumps on the surface.

The origin of the name Tatsutaage is said to be the Tatsuta River, where the autumn leaves are floating. In the past, people used the red color of soy sauce to resemble autumn leaves, and the white color of potato starch to represent the surface of a river.

For those who are concerned about the smell of green fish, it is marinated in seasonings such as mirin and soy sauce, and lemon is often added as a garnish.

What is the difference with karaage?

Karaage, which is a similar dish, was originally made without any seasoning and sprinkled with flour or potato starch. Nowadays, potato starch and wheat flour are often mixed in equal amounts.

The standard ingredient for karaage is chicken, but vegetables and fish may also be used. Since it is not seasoned, white fish with less odor was preferred.

However, in recent years, karaage is often marinated in seasonings such as soy sauce before being fried.

There are no strict rules regarding the ingredients or cooking method for both, but tatsutaage definitely requires potato starch, and soy sauce.

Check out this article about horse mackerel.　👉　Horse mackerel with curry flavor

NUTRITION FACTS

110 kcal Protein 10.3g Fat 5.8g Carb 5.4g Salt Equivalent 0.9g

※Oil absorption rate is 7%

INGREDIENTS (2SERVINGS)

horse mackerel 100g　　（The horse mackerel I used this time was a small fillet.）
☆soy sauce 10g
☆grated ginger 5g
potato starch 10g
oil moderate amount

COOKING INSTRUCTIONS

➀ Grate the ginger.

② Combine soy sauce and grated ginger and marinate the horse mackerel in it for 5 minutes.

③ Wipe excess water from the fish with paper towel.

This is an important process for making white lumps.

④ Sprinkle plenty of potato starch.

⑤ Fry for 5 minutes in oil heated to 170 degrees.

Sprinkle with potato starch and immediately add to oil. Be careful with the temperature because if the initial temperature is too low, the batter will become sticky. Try not to touch it too much while it is frying.

Place on a wire rack to drain the oil.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊