Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to make a distinctive dish, Mackerel Tatsuta-yaki in a Spirit of Japan Bento. It is one of my favorites . For mine, I am going to make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:

1. You need 1 of fish Aji (Horse mackerel; cut sanmaioroshi-style)
2. You need 2 tsp of Soy sauce malt
3. You need 1 tsp of ○Sake
4. It’s 1/2 piece of ○Juice from grated ginger
5. It’s 1 of and 1/2 tablespoon Katakuriko
6. You need 1 tbsp of Vegetable oil

Step to make Mackerel Tatsuta-yaki in a Spirit of Japan Bento:

1. Buy mackarel fillet If not, separate the spine to make two fillets (sanmaioroshi). Refer to Steps 1 through 21 offor photo
2. Stick the knife at an angle, and cut in half. Use a paper towel to soak up excess water that may seep out of the fish.
3. In a bowl, add the fish and the ○ flavoring ingredient
4. Gently mix by hand so that the fish is well coated.
5. Coat a shallow dish with katakuriko and then use it to coat the fish from Step 4.
6. Heat up a pan with vegetable oil, and fry the fish skin-side down fir Cook over a low to medium heat.
7. Flip over once they are golden brown, repeat on the other side, and its done .
8. Stuff the tatsuta-yaki in a bento . It tastes great even cold . The soy sauce malt really brings out the deliciousness of the fish! (umami)
9. I put cucumber and yukari (red shiso leaf) tsukudani on top of the rice (salty).
10. Cooked vinegar lotus roots and imitation crab (sour).
11. Goya side-dish with bonito flake dressing (bitter).
12. Sweet potato and peanut salad (sweet).
13. Umami, salty, sour, bitter, sweet; this is a Japanese-spirit bento made with the balance of 5 flavor

So that’s going to wrap it up with this exceptional food Mackerel Tatsuta-yaki in a Spirit of Japan Bento. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!