Fried bonito tatsuta
If you drain the marinated bonito properly, it will be less likely to splatter with oil
How to make it
1
Mix [A] overnight to bring out the umami of the kelp
2
Cut the bonito into bite-sized pieces and soak in [1] for about 10 minutes
3
After 10 minutes, wipe off the excess water from the bonito, coat it evenly with flour, and deep fry it in hot oil until golden brown. Deep fry the shishito peppers in the same oil
4
Serve on a plate and garnish with shishito peppers and sliced lemon
material
-
- Katsuo
- 1 fence (about 250g)
-
[A]
- Dark soy sauce
- 150cc
-
- kelp
- 3g
-
- flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Shishito Chicken
- Appropriate amount
-
- Cut lemon
- Appropriate amount
[PR]
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