Yummy~ Amberjack Tatsuta-age with Grated Daikon Radish

Yummy~ Amberjack Tatsuta-age with Grated Daikon Radish

Tatsutaage (deep fried fish or meat coated with katakuriko potato starch) is delicious on its own, but if you serve it with grated daikon radish it's even better with rice.


Amberjack (buri)
4 pieces
As needed
A. Sake
2 tablespoons
A. Mirin
1 tablespoon
A. Soy sauce
4 tablespoons
A. Sesame oil
1 tablespoon
A. Ginger
1 knob (julienned)
Grated daikon radish
To taste
Green onions (finely sliced)
To taste
Oil for frying
As needed


1. Cut the amberjack into bite sized pieces, and marinate for 30 minutes in the combined A. ingredients.
2. Pat dry, and coat with katakuriko. You can put the fish and starch in a plastic bag and shake it around. Since the fish is dried beforehand, it will be coated evenly.
3. Deep fry in medium hot oil until golden brown. Grate the daikon radish in the meantime, and chop the green onion too!
4. You can eat the tatsuta-age on its own, or serve with grated daikon radish. It's so delicious!

Story Behind this Recipe

I had a lot of daikon radish, so I grated some to serve with the fish.