Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, katsuo no tatsuta-age (fried bonito). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Katsuo no Tatsuta-age (Fried Bonito). I received bonito so I made tatsuta-age with it. You can use grated or powdered garlic and ginger.
Katsuo no Tatsuta-age (Fried Bonito) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Katsuo no Tatsuta-age (Fried Bonito) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have katsuo no tatsuta-age (fried bonito) using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Katsuo no Tatsuta-age (Fried Bonito):
- Make ready 2 pieces Bonito
- Get 1 tbsp ★Sake
- Make ready 2 tbsp ★Soy sauce
- Take 1 clove ★Garlic
- Take 1 1 teaspoon ★Ginger (grated)
- Make ready 1 Katakuriko
This fried chicken is easier to make than tempura and super popular in Japan. You can make it from supermarket ingredients! Though kara-age is a general term, we often think of it as referring to Japanese fried chicken, but the delicately crisp morsels should really be called tatsuta-age, or. Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch.
Steps to make Katsuo no Tatsuta-age (Fried Bonito):
- Cut bonito into bite sized pieces and dry well with a paper towel. Mix ★ and marinate bonito in this. Set aside for more than 10 minutes.
- Coat Step 1 with katakuriko. Heat a generous amount of oil in a pan over medium-low heat. Place bonito in the pan and cover it with a lid. Once one side is cooked, flip over.
- Cook until golden brown and transfer to a paper towel to drain excess oil. Serve on a plate. Done.
The most common type of Karaage is known as Tatsuta-age, which is usually defined by the chicken first being marinated in soy sauce and then coated with potato starch. Bonito or "katsuo" in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures. When oil is hot, fry chicken until tender. Fry green pappers until just slft.
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