Tatsuta Age with Yellow Tail Fish

Tatsuta Age with Yellow Tail Fish

This tatsuta age is crunchy on the outside and fluffy on the inside. Take a mouthful and the umami of the yellow tail will expand in your mouth, accented with garlic and ginger.

Ingredients: 2 servings

Yellow tail fish
2 slices
☆Garlic (grated)
1 clove
☆Ginger (grated)
1 knob's worth
☆Soy sauce
1 tablespoon
1 tablespoon
1/2 tablespoon
2 tablespoons
Frying oil
as needed
as needed


1. Cut the yellow-tail fish into large bite-sized pieces. Remove the bones.
2. Put the ☆ ingredients and the yellow-tail in a bowl, and marinate by working the ingredients into the fish by hand. Set aside for about 15 minutes.
3. Remove the excess sauce with a paper towel.
4. Add the katakuriko and coat the fish.
5. Heat some oil and deep fry the fish until crispy over medium heat.
6. Serve on a plate with lemon. Squeeze the lemon just before eating.

Story Behind this Recipe

I like mackerel tatsuta age, so I often make it. This time, I tried it with yellow tail. Adding the ginger and garlic reduces the fishy smell. It's one dish that goes well with rice or also works as a drinking appetizer.