Deep-fried mackerel with sweet vinegar sauce
As far as cooking of the mackerel, this or the simmered in miso are standard.
Ingredients
- fillet of mackerel
- mirin, soy sauce
- Katakuriko : potato starch
- sesame oil
- ginger
- sweet vinegar sauce ( 1/4 cup soup stock | 1/4 cup rice vinegar | 2 tablespoons sugar | 1 teaspoon soy sauce )
Directions
- Put mackerel in plastic bag, add 2 tablespoons mirin and 2 tablespoons soy sauce. Soak mackerel for 24 hours.
- Take away mackerel from plastic bag, dust it with katakuriko equally well.
- Heat oil to 160-170 degrees, and deep-fry mackerel for 3-4 minutes.
- Put 1/4 cup soup stock, 1/4 cup su, 2 tablespoons sugar, 1 teaspoon soy sauce in saucepan, and heat. When sugar melt, pour katakuriko which dissolve in water, and stir until thick.
- Arrange (3) on serving plate and pour (4). Garnish shredded ginger.