Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, mackerel tatsuta-yaki in a spirit of japan bento. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mackerel Tatsuta-yaki in a Spirit of Japan Bento is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mackerel Tatsuta-yaki in a Spirit of Japan Bento is something which I have loved my whole life. They’re fine and they look fantastic.
The Japanese jack mackerel (Trachurus japonicus), also known as the Japanese horse mackerel or Japanese scad, is a species named after its resemblance to mackerel but which is in the family Carangidae, the jacks, pompanos, trevallies and scads. See more ideas about Bento, Bento box lunch and Japanese lunch. Soy-glazed beef bento, featuring sides of rice with umeboshi (pickled plum), hard-boiled egg, veggies, and soy beans.
To begin with this recipe, we have to prepare a few ingredients. You can have mackerel tatsuta-yaki in a spirit of japan bento using 6 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:
- Make ready 1 fish Aji (Horse mackerel; cut sanmaioroshi-style)
- Make ready 2 tsp Soy sauce malt
- Get 1 tsp ○Sake
- Prepare 1/2 piece ○Juice from grated ginger
- Take 1 and 1/2 tablespoon Katakuriko
- Make ready 1 tbsp Vegetable oil
The highlight of this bento are the tenmusu, or fried shrimp fritters wrapped up in rice and nori (seaweed), served alongside an omelette, meatball and assorted vegetables. Tenmusu is a delicacy of Nagoya, and these small rice balls come in a variety of stuffings and flavours. However, bentos form an integral part of Japanese food culture, which cannot be simply traced from a packed meal. What best than a nicely prepared dish to tell your love to someone?
Steps to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:
- Buy mackarel fillets. If not, separate the spine to make two fillets (sanmaioroshi). Refer to Steps 1 through 21 offor photos.
- Stick the knife at an angle, and cut in half. Use a paper towel to soak up excess water that may seep out of the fish.
- In a bowl, add the fish and the ○ flavoring ingredients.
- Gently mix by hand so that the fish is well coated.
- Coat a shallow dish with katakuriko and then use it to coat the fish from Step 4.
- Heat up a pan with vegetable oil, and fry the fish skin-side down first. Cook over a low to medium heat.
- Flip over once they are golden brown, repeat on the other side, and it's done .
- Stuff the tatsuta-yaki in a bento . It tastes great even cold . The soy sauce malt really brings out the deliciousness of the fish! (umami)
- I put cucumber and yukari (red shiso leaf) tsukudani on top of the rice (salty).
- Cooked vinegar lotus roots and imitation crab (sour).
- Goya side-dish with bonito flake dressing (bitter).
- Sweet potato and peanut salad (sweet).
- Umami, salty, sour, bitter, sweet; this is a Japanese-spirit bento made with the balance of 5 flavors.
In a society where rather than speech, the value is given to action, the bento is the perfect example of the Japanese. Marinated and Deep-fried Mackerel (Mackerel Tatsuta Age). Yaki Udon (Stir Fried Udon Noodles). In Kantai Collection, Tatsuta has short purple hair and purple eyes. She wears a one-piece school uniform with a skirt and has a mechanical halo above her head.
So that is going to wrap it up with this special food mackerel tatsuta-yaki in a spirit of japan bento recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
