Ingredients

• 2 fillets of mackerel
• 2 tbs soy sauce
• 1 tbs sweet sake (みりんmirin)
• 1 tsp grated ginger
• 1 tsp grated garlic
• 5 tbs potato starch (片栗粉katakuriko)
• 1 plastic bag
• Vegetable oil for deep-frying

Directions

1. Cut the mackerel fillets into 4 pieces ea. (8 pcs total)
2. Place the pieces in a plastic bag with soy sauce, sweet sake, ginger and garlic.
3. Marinate the mackerel for 30 minutes to one hour.
4. Place potato starch in a bowl and coat the mackerel pieces with it.
5. Heat oil in a deep-frying pot or small saucepan to about 365°F, and deep fry the mackerel.

Tips:

Test the oil temperature by dropping a little flour in it. It should go down to the bottom of the pot and come up to the surface quickly without, or only a tiny bit, touching the bottom of the pot.

Website: okinawa-cooking.com Facebook: facebook.com/cooking.school.with.nao

• 
• NO DATA