Red Fish Yukariage (Akauo Fish Tempura With Shiso Flavor)

Akauo no yukari age（赤魚のゆかり揚げ)

What kind of dish is Akauo no yukari age??

This is a recipe for akauo fish tempura using shiso leaves.

akauo = red fish = 赤魚　

Red shiso leaves powder (yukari hurikake) is mixed in the tempura batter.

Enjoy the crispy outside and fluffy inside of the tempura.

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.

Furikake is a condiment that is generally sprinkled on rice and is made from a variety of ingredients, including wasabi, seaweed, sesame, salmon, and meat.

Yukari Furikake has a refreshing sour and salty taste, and a vivid purple color. It is a long-selling furikake in Japan. Nowadays, Yukari Furikake is used not only on rice, but also on salads, pasta, toast, etc.

What kind of food is akauo fish??

Akauo is a fish familiar to us as a cheap and delicious fish.

The official name of akauo is “Pacific Ocean Perch“. Akauo is also called rosefish, red perch, redfish, etc. in English.

Akauo refers to several kinds of fish with red bodies. The most representative species among them is the Akoudai(red-spotted rockfish) in Japan and the Arasuka menuke(Alaskan pollock) overseas.

Akauo 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 red fish).

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.

When red fish is pickled in sake lees or miso, its richness and flavor increases dramatically. Check out this recipe for kasuzuke grilled red fish. 　👉　Akauo Kasuzuke Yaki :Grilled red fish marinated in sake lees

NUTRITION FACTS of Red Fish Yukariage (Akauo Fish Tempura With Shiso Flavor)

Total Nutrition Value

• 1027 kcal
• Protein 53.6 g
• Fat 55.0 g
• Carb 76.9 g
• Salt Equivalent 2.3 g

※Oil absorption rate is 20%

INGREDIENTS for Red Fish Yukariage (Akauo Fish Tempura With Shiso Flavor) (3SERVINGS)

• Red fish (akauo) 220g
• Green shiso leaves 7g
  • Egg
  • Cold water 65g
  • Wheat flour 100g
  • Yukari furikake 4g
• Oil 40g

Red Fish Yukariage (Akauo Fish Tempura With Shiso Flavor) COOKING INSTRUCTIONS

1. Wipe off the moisture from the red fish with paper towel. To make good fish tempura, it is important that there is no moisture remaining.
2. Mix the egg and cold water, then the flour. To avoid clumps of flour remaining in the batter, make sure you mix the ingredients in the correct order. Using cold water prevents the development of gluten. If gluten develops, the dough will become sticky and hard, ruining the texture.
3. Add yukari furikake to the tempura batter and mix.
4. Wrap Akauo(red fish) with green shiso leaves. (Cut off the stem of shiso before use.)
5. Dip the Akauo(red fish) into the tempura batter.
6. Deep fry in oil heated to 170 degrees for about 5 minutes. When frying tempura, use plenty of oil. This red fish is small, about 30g each, so if it is large, deep fry for about 10 minutes.
7. Put it on a wire mesh and drain the oil.

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