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. 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. 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. You can Cook Katsuo Tatsuta-age (Deep Fried Skipjack Tuna) using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Katsuo Tatsuta-age (Deep Fried Skipjack Tuna)

Lets Go Prepare 1 block of Sashimi grade skipjack tuna.
Lets Go Prepare 1 piece of Ginger.
What You needis 2 tbsp of ●Soy sauce.
What You needis 1 tbsp of ●Mirin.
What You needis 1 tbsp of ●Sake.
It's 1 of Katakuriko.
It's 1 of Oil for deep frying.
It's 1 of as much (to taste) Lemon.

Tatsutaage may be a little lighter and crispier than Karaage. Author Based on a recipe in "Japanese Soul Cooking" by Tadashi Ono and Harris Salat. Let the chicken hang out overnight in the marinade for deeper flavor. Air-chilled chicken has relatively thin skin so it fries up delicately crisp. "Tatsuta-age" Deep-fried Mackerel.

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..

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. Additionally, if you fry it with the skin side down, you can prevent the fish from curling up as it fries. Sorry, but your browser needs Javascript to use this site. 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.