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⁇
Deep-fried marlin covered in plenty of aurora sauce (ketchup and Worcestershire sauce).
kajiki = marlin ae = mix
This has been served in school lunches for a long time and is a popular menu item for children. Children don’t really like fish dishes, but marlin has a meat-like texture that makes it easy for them to eat.
I mix whole grain mustard into the sauce to add a little spiciness and sourness to make it more suitable for adults.
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.
Check out this recipe for shrimp fritters, which uses aurora sauce made from ketchup and mayonnaise. 👉 Fluffy shrimp fritters with Japanese-style aurora sauce
What kind of food is marlin??
In Japan, swordfish and marlin are collectively called “Kajiki maguro.”
However, it is a different species from maguro (Tuna). The name kajikimaguro comes from the fact that it is a large, highly migratory fish, has a wide habitat, and has good meat quality, and has many similarities to maguro (tuna).
Kajiki maguro are the fastest sprinters in the water, and some species can reach swimming speeds of over 100 km per hour. This fish swims at high speed in warm seas and is widely distributed in the seas of the world.
It is a large carnivorous fish that can reach a body length of 3 m and weigh 100 to 600 kg. It has a distinctive appearance with a protruding upper jaw.
Kajiki maguro can be broadly divided into two groups: Perciformes, Marlinidae, and Perciformes, Swordfish.
Perciformes, Marlinidae includes 11 species, including marlin and sailfish.
Perciformes, Swordfish includes only swordfish.
Marlin is called makajiki in Japanese, and swordfish is called mekajiki in Japanese.
Of all kajiki maguro, the marlin is considered the most delicious.
The season for marlin is summer, and it is difficult to obtain it outside of this time of year.
The season for swordfish is winter, but it is sold frozen so it can be obtained all year round.
Kajiki can be purchased at a lower price than tuna.
It is often sold with the bones and skin removed, so it is recommended to eat it breaded and fried.
Kajiki fish has a light flavor, so it can be enjoyed with a variety of seasonings such as butter, garlic, soy sauce, tartar sauce, and miso.
NUTRITION FACTS of Deep fried kajiki maguro(marlin) mixed with aurora sauce
※Oil absorption rate is 8%
216 kcal Protein 20.5g Fat 8.5g Carb 10.4g Salt Equivalent 2g
INGREDIENTS for Deep fried kajiki maguro(marlin) mixed with aurora sauce
- 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.
Deep fried kajiki maguro(marlin) mixed with aurora sauce 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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