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Tatsuta-yaki (mackerel curry Tatsuta-yaki)｜kattyanneru recipe transcription

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kattyanneru

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Ingredients

mackerel : 2 slices (250g)
(A) Liquor : 大さじ1
(A) Soy sauce : 大さじ1/2
(A) Oyster sauce : 大さじ1/2
(A) grated garlic : 小さじ1
(A) grated ginger : 小さじ1
(A) Curry powder : 小さじ1
片栗粉 : 適量

Time required

25minutes

Procedure

1) prepare the mackerel 00:39
Wipe off the water from the mackerel with kitchen paper.
Remove the center bone of the mackerel with tweezers.
Insert a knife at an angle and cut into 3 cm wide strips.
2) mix the seasonings 01:25
Put (A) in a bowl and mix.
3) to season 01:43
Add 1 to 2 and mix the whole.
Cover with plastic wrap and refrigerate for 20 minutes.
4) 衣をつける 02:11
バットやお皿に片栗粉を入れる。
表面に片栗粉をまぶす。
5) 焼く 02:28
フライパンに3mmほどの油(分量外)を入れて中火で熱する。
4の皮目を下にして並べる。
2分〜2分30秒焼いて裏返す。
反対の面も2分〜2分30秒焼く。
取り出して油を切る。
6) 盛り付ける 03:42
お皿に5を盛って完成。

Point

・ Quantity for 2 people.
・If you choose a mackerel that has had its bones removed, it will be easier to cook.
・By slicing the mackerel, it cooks easily and looks beautiful.
・20 minutes soaking time is not included in the required time.
・You can eat it as a side dish with rice or sandwiched between bread.
・Perfect as a side dish for lunch.