Deep-fried Mackerel Tatsuta-style

Ingredients (Serves 4)

*1 mackerel (filleted)
*1 tbsp soy sauce
*1 tbsp sake
*2 tbsp grated ginger juice
*1/2 tbsp mirin sweet cooking sake
*potato starch
*chopped sansho pepper leaves
*sudachi Japanese citrus

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1. Cut the mackerel fillets into 3 to 4cm wide slivers.

2. Combine the soy sauce, sake, mirin, and grated ginger in a tray, and mix together.

3. Add the mackerel and toss to coat. Let it stand for about 10 minutes.

4. Drain the marinade in the strainer of the tray.

5. Coat them with plenty of potato starch.

6. Deep-fry them in the oil heated to a medium temperature.