Aji no tatsuta age（アジの竜田揚げ）
What kind of dish is Aji no tatsuta age??
The general way to make Tatsuta-age is to first marinate ingredients such as blue fish or chicken in a liquid made of soy sauce and grated ginger.
Next, the surface of the ingredients is coated with potato starch and then deep-fried in hot oil.
Soy sauce and ginger have the effect of masking the odor of chicken or fish.
Whether or not to use mirin in the marinade is a matter of personal preference.
And often this dish is served with lemon.
Potato starch gives fried foods a crispier surface than when wheat flour is used. Potato starch was once made from a plant called “katakuri,” but production is low, so it is now made from potato starch.
The ideal appearance of the finished Tatsutaage is one with scattered white clumps of potato starch on the surface.
To achieve this, gently wipe off the moisture from the ingredients in the marinade with a paper towel and thoroughly coat the surface with potato starch before deep frying.
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.
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Karaage, which is a similar dish, was originally made without any seasoning and sprinkled with flour or potato starch.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.
Aji fish = Horse mackerel
NUTRITION FACTS of Aji Fish Tatsutaage (Crispy Deep-fried horse mackerel）
- 216 kcal
- Protein 20.0g
- Fat 11.4 g
- Carb 10.1 g
- Salt Equivalent 2.3 g
※Oil absorption rate is 7%
INGREDIENTS for Tatsutaage Aji Fish Tatsutaage (Crispy Deep-fried horse mackerel）
- Horse mackerel 100g
- ☆Soy sauce 10g
- ☆Grated ginger 5g
- Potato starch 10g
- Oil moderate amount
At home, we use “aji sanmai oroshi” (horse mackerel with the bones and organs removed) purchased from the supermarket.
Aji Fish Tatsutaage (Crispy Deep-fried horse mackerel） COOKING INSTRUCTIONS
- Grate the ginger.
- Combine soy sauce and grated ginger and marinate the horse mackerel in it for 5 minutes.
- Wipe excess water from the fish with paper towel. This is an important process for making white lumps.
- Sprinkle plenty of potato starch.
- Fry for 5 ～ 10 minutes in oil heated to 170 degrees.
- Place on a wire rack to drain the oil.
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.
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