Deep-fried mackerel with thick sauce
Add the water-dissolved potato starch after turning off the heat
How to make it
1
Make cuts in the skin of the mackerel and cut into thirds, then coat the whole 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
Ingredientsfor 1 person
-
- mackerel
- 80g
-
- potato starch
- Appropriate amount
-
- frying oil
- Appropriate amount
-
[A]
- Kelp dashi
- 100cc
-
- Happo Mibijin (soy sauce and mirin can be substituted)
- 1 tablespoon
-
- Shredded carrots
- 15g
-
- Shredded shiitake
- 15g
-
- Boiled and shredded bamboo shoots
- 15g
-
- Mitsuba
- 15g
-
- Water-soluble potato starch
- 1 tablespoon
[PR]
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