Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, katsuo no tatsuta-age (fried bonito). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Katsuo no Tatsuta-age (Fried Bonito) is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Katsuo no Tatsuta-age (Fried Bonito) is something which I’ve loved my whole life. They are fine and they look wonderful.
KATSUO NO TATSUTA AGE DEEP-FRIED BONITO. Tatsuta age recipes typically involve fish or chicken marinated in a soy sauce-based sauce; the meat is then coated with cornstarch and deep-fried. This marinade not only acts as a seasoning, it mellows the strong flavor of the meat.
To get started with this recipe, we must first prepare a few ingredients. You can have katsuo no tatsuta-age (fried bonito) using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Katsuo no Tatsuta-age (Fried Bonito):
- Prepare 2 pieces Bonito
- Get 1 tbsp ★Sake
- Make ready 2 tbsp ★Soy sauce
- Get 1 clove ★Garlic
- Make ready 1 1 teaspoon ★Ginger (grated)
- Get 1 Katakuriko
You can use grated or powdered garlic and ginger. Marinating longer results in a stronger taste. Recipe by Fushicche Katsuo no tataki is now considered to be the local specialty of Kōchi prefecture. Kōchi prefecture is famous for the angling fishing of bonito for commercial supply.
Instructions to make Katsuo no Tatsuta-age (Fried Bonito):
- Cut bonito into bite sized pieces and dry well with a paper towel. Mix ★ and marinate bonito in this. Set aside for more than 10 minutes.
- Coat Step 1 with katakuriko. Heat a generous amount of oil in a pan over medium-low heat. Place bonito in the pan and cover it with a lid. Once one side is cooked, flip over.
- Cook until golden brown and transfer to a paper towel to drain excess oil. Serve on a plate. Done.
When the fish is caught using a fishing rod instead of using nets, the stress level of the fish is much lower and thus, the quality of the fish is better. Follow my tips on how to slice the bonito fillet and arrange the bonito like a pro. Katsuo no tataki - Tataki de atún listado (serrucho, skipjack) es uno de mis platos preferidos. Katsuo is bonito and tataki is raw fish seared with a burner or the outside of the fish briefly fried in a frying pan. It is served with grated Daikon radish and ponzu garnished with green shallots.
So that is going to wrap it up with this exceptional food katsuo no tatsuta-age (fried bonito) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
