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Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

It looks a little plain with just the mackerel so I used some colorful vegetables and a thick sauce to make it look more gorgeous! And it's so good! You won't be able to resist.

Ingredients: 5 to 6 servings

Mackerel (boneless filet with skin)
5 slices
Atsuage
1 piece
Red paprika (cut it into about 1 cm wide)
1/2 cube
Green bell pepper (cut it into about 1 cm wide)
3 to 4
Very thinly julienned Japanese leek
to your liking
A. ingredients:
Soy sauce, sake
1 tablespoon each
Juice of grated ginger
1 tablespoon
Katakuriko
As required
B. ingredients:
Vinegar ( or black rice vineger )
3 tablespoons
Sugar
3 tablespoons
Soy sauce
1 tablespoon
Ginger ( minced )
1 clove
Oil for deep frying
to your liking

Steps

1. Cut the mackerel into bite sizes. Cut the atsuage into bite size. Marinate in the A. ingredients for about 20 minutes. Cut the bell peppers.
2. Mince the ginger. Mix all the B. ingredients in a bowl. Cut off a 20cm section of a Japanese leak and julienne.
3. Drain the mackerel and the atsuage and put it in a plastic bag with katakuriko. Shack the plastic bag to make the katakuriko cover the mackerel and atsuage evenly.
4. Heat up the oil to about a medium-high temperature, and deep fry the mackerel and atsuage. Drain off the oil. Remove the scum from the surface as shown in the photo if needed.
5. Wipe off the oil from the frying pan of Step 4 and fry the paprika and green bell pepper and add the B ingredients. Add the mackerel and the atsuage to it and fry all together.
6. The katakuriko from the covering from Step 5 makes the sauce a little thicker. Dish it on a plate, garnish it with the very thinly julienned Japanese leek and it's ready.

Story Behind this Recipe

I love deep fried mackerel (mackerel tatsutaage). I wanted to make it more delicious as well as eat more vegetables with it, so I thought of this recipe.