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The ingredients needed to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:
- Prepare 1 fish Aji (Horse mackerel; cut sanmaioroshi-style)
- Use 2 tsp Soy sauce malt
- Provide 1 tsp ○Sake
- Get 1/2 piece ○Juice from grated ginger
- Take 1 and 1/2 tablespoon Katakuriko
- Provide 1 tbsp Vegetable oil
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.
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