Imagine the deep, succulent flavours of mackerel marinated in a rich fusion of soy sauce, Mirin, and freshly grated ginger. This beautiful dish, Mackerel Tatsuta Age, is more than just a main course; it's an experience. The dish is as simple as it is elegant, making it a perfect finger food or a standout centrepiece for any menu. It's fried to perfection, offering a crispiness that will tantalise your customers' taste buds.
What Makes It Special?
Soy Sauce: A perfect blend of sweet, sour, salty, bitter, and umami, the soy sauce brings depth and complexity to the dish.
Ceres Alpha Coater: This remarkable ingredient ensures that the food gets incredibly crispy without getting overly technical. Plus, it's allergen-free, allowing everyone to indulge in this exquisite Karaage.
Ginger: The zesty, warm, and biting taste of ginger, combined with a sweet woody note, adds a distinctive aroma and flavour to the dish.
Mirin: This sweet Japanese rice wine enhances the dish's umami flavour without overpowering it, providing a unique subtlety.
Sake: Packed with amino acids, this addition to the marinade complements the seafood's natural umami components, elevating the taste to new heights.
Why Serve Mackerel Tatsuta Age?
Offering Mackerel Tatsuta Age at your restaurant is an invitation to a journey your customers will cherish. It's not just a dish; it's an exploration of flavours that intertwine to create a memorable experience.
With a balance of tradition and innovation, this dish is not just food; it's art on a plate. Don't miss the opportunity to delight your guests with Mackerel Tatsuta Age—a dish that promises flavour, texture, and a rich history in every bite!
What You Will Need:
1 - Make your marinade. To a bowl, add soy sauce, minced ginger and sake.
Pro-Tip: Although not traditional in this recipe, add an egg to the marinade and mix well for increased coating uptake.
2 - Remove bones (including small bones along the backbone) from the mackerel fillet. The flesh of mackerel is very delicate, so you must handle it carefully.
3 - Slice the fillet into 2cm wide strips slightly diagonally.
4 - Marinate the fish pieces for 30 - 60 minutes.
5 - Dredge the fish pieces with the Alpha Coater and deep-fry at 170c.