Deep-fried mackerel with thick sauce
Add the water-dissolved potato starch after turning off the heat
How to make it
1
Cut the mackerel into thirds by making cuts along the skin side, then coat the entire surface with potato starch and fry in hot oil until golden brown, then remove to a serving dish
2
Add [A], sliced carrots, shiitake mushrooms, and bamboo shoots to a frying pan and heat. After boiling for about 2 minutes, add mitsuba, turn off the heat, and add water-dissolved potato starch to thicken. Once thickened, pour over the mackerel from [1] and it's done
Ingredients for 1 person
-
- mackerel
- 80g
-
- potato starch
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
[A]
- Kelp dashi
- 100cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- shredded carrots
- 15g
-
- shredded shiitake
- 15g
-
- bamboo shoots, shredded
- 15g
-
- Mitsuba
- 15g
-
- Water-soluble potato starch
- 1 tablespoon
[PR]
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