Katsuo Tatsuta-age (Deep Fried Skipjack Tuna). The skipjack tuna (Katsuwonus pelamis) is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya, tongkol, arctic bonito, mushmouth, oceanic bonito, striped tuna, or victor fish. Make chicken tatsuta-age, a delicious dish of deep-fried chicken pieces marinated in a soy sauce mix and coated with potato starch.
The texture of Tatsuta-Age is more crunchy, because it's coated only with starch.
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The fish that reigned supreme before it was skipjack tuna — better known as bonito, and as katsuo Katsuo is one of the most important fish on the Japanese menu.
You can have Katsuo Tatsuta-age (Deep Fried Skipjack Tuna) using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)
- Prepare 1 block of Sashimi grade skipjack tuna.
- Prepare 1 piece of Ginger.
- Prepare 2 tbsp of ●Soy sauce.
- You need 1 tbsp of ●Mirin.
- You need 1 tbsp of ●Sake.
- It's 1 of Katakuriko.
- You need 1 of Oil for deep frying.
- You need 1 of as much (to taste) Lemon.
Dried and fermented it becomes katsuobushi. Tatsutaage is like Karaage, seasoned and deep-fried meat or fish. Just like our Saba Tatsutaage, chicken pieces are marinated in soy sauce, rolled in Katakuriko (potato starch) instead of wheat flour, and deep-fried. Tatsutaage may be a little lighter and crispier than Karaage.
Katsuo Tatsuta-age (Deep Fried Skipjack Tuna) step by step
- Pat the skipjack tuna dry with paper towels, and cut into 1 cm slices. Grate the ginger, and combine with the ● ingredients. Spread out the tuna slices in a shallow container, pour in the marinade, cover with plastic wrap and chill in the refrigerator for about 2 hours..
- Drain the marinade off the skipjack tuna pieces, and coat in katakuriko..
- Deep fry the skipjack tuna pieces in medium-temperature oil (a piece of katakuriko dropped in should come up to the surface right away) until golden brown..
At that temperature, the chicken crisps without burning (too hot of oil) or turning soggy Japanese Fried Chicken (Kara-age, Tatsuta-age). Author Based on a recipe in "Japanese Soul Cooking" by Tadashi Ono and Harris Salat. "Tatsuta-age" Deep-fried Mackerel. Saba no tatsutaage shouga tappuri fumi. The secret to tatsuta-age is to coat the mackerel with plenty of potato starch, then fry it immediately. This is Toriniku Tatsuta-Age, or Japanese style deep-fried chicken nuggets.
