Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, katsuo tatsuta-age (deep fried skipjack tuna). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
The skipjack tuna (Katsuwonus pelamis) is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya, tongkol, arctic bonito, mushmouth, oceanic bonito, striped tuna, or victor fish. Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch.
Katsuo Tatsuta-age (Deep Fried Skipjack Tuna) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Katsuo Tatsuta-age (Deep Fried Skipjack Tuna) is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook katsuo tatsuta-age (deep fried skipjack tuna) using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Katsuo Tatsuta-age (Deep Fried Skipjack Tuna):
- Make ready 1 block Sashimi grade skipjack tuna
- Take 1 piece Ginger
- Make ready 2 tbsp ●Soy sauce
- Get 1 tbsp ●Mirin
- Prepare 1 tbsp ●Sake
- Make ready 1 Katakuriko
- Make ready 1 Oil for deep frying
- Make ready 1 as much (to taste) Lemon
Tatsutaage may be a little lighter and crispier than Karaage. "Tatsuta-age" Deep-fried Mackerel. Saba no tatsutaage shouga tappuri fumi. The secret to tatsuta-age is to coat the mackerel with plenty of potato starch, then fry it immediately. Additionally, if you fry it with the skin side down, you can prevent the fish from curling up as it fries.
Instructions to make Katsuo Tatsuta-age (Deep Fried Skipjack Tuna):
- Pat the skipjack tuna dry with paper towels, and cut into 1 cm slices. Grate the ginger, and combine with the ● ingredients. Spread out the tuna slices in a shallow container, pour in the marinade, cover with plastic wrap and chill in the refrigerator for about 2 hours.
- Drain the marinade off the skipjack tuna pieces, and coat in katakuriko.
- Deep fry the skipjack tuna pieces in medium-temperature oil (a piece of katakuriko dropped in should come up to the surface right away) until golden brown.
Sorry, but your browser needs Javascript to use this site. The fish that reigned supreme before it was skipjack tuna — better known as bonito, and as katsuo Katsuo is one of the most important fish on the Japanese menu. Dried and fermented it becomes katsuobushi. Author Based on a recipe in "Japanese Soul Cooking" by Tadashi Ono and Harris Salat. Let the chicken hang out overnight in the marinade for deeper flavor.
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