Photograph of the finished Saba tatsuta-age

Japan · Cá thu chiên bột năng ướp tương

Saba tatsuta-age

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Saba mackerel Saba mackerel 3.4 lb
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Cooking sake Cooking sake ½ cup
  • Photograph of Mirin Mirin ⅓ cup
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Tapioca starch Tapioca starch 9.9 oz
  • Photograph of Oil Oil 6 cups
  • Photograph of Lime Lime 4
  • Photograph of Cabbage Cabbage 11.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking