Saba tatsuta-age

Method

1. 1 Cut the mackerel into cubes and marinate with soy sauce, sake, mirin, and ginger juice for 1 hour.
2. 2 Remove the fish and let it rest on a rack for 10 minutes to allow the excess marinade to drain off.
3. 3 Only tapioca starch, not wheat flour or breadcrumbs, is required for tatsuta-age.
4. 4 Roll the fish in tapioca starch and let it rest for 5 minutes so the starch absorbs moisture and adheres firmly.
5. 5 Deep-fry at 175 degrees for 4 minutes until crispy on the outside and juicy on the inside.
6. 6 The fried tapioca flour coating has a reddish-brown color like maple leaves, which is the origin of the dish's name.

With an appliance

• Air fryer 35 min

  Change to step 5: spray oil evenly, then steam in a hot air pot at 195 degrees for 11 minutes, flip at minute 6.