Mackerel Tatsuta-yaki in a Spirit of Japan Bento

1. 1

   Buy mackarel fillets.

2. 2

   If not, separate the spine to make two fillets (sanmaioroshi).

3. 3

   Refer to Steps 1 through 21 offor photos.

4. 4

   Stick the knife at an angle, and cut in half.

5. 5

   Use a paper towel to soak up excess water that may seep out of the fish.

6. 6

   In a bowl, add the fish and the flavoring ingredients.

7. 7

   Gently mix by hand so that the fish is well coated.

8. 8

   Coat a shallow dish with katakuriko and then use it to coat the fish from Step 4.

9. 9

   Heat up a pan with vegetable oil, and fry the fish skin-side down first.

10. 10

    Cook over a low to medium heat.

11. 11

    Flip over once they are golden brown, repeat on the other side, and it's done .

12. 12

    Stuff the tatsuta-yaki in a bento .

13. 13

    It tastes great even cold .

14. 14

    The soy sauce malt really brings out the deliciousness of the fish!

15. 15

    (umami)

16. 16

    I put cucumber and yukari (red shiso leaf) tsukudani on top of the rice (salty).

17. 17

    Cooked vinegar lotus roots and imitation crab (sour).

18. 18

    Goya side-dish with bonito flake dressing (bitter).

19. 19

    Sweet potato and peanut salad (sweet).

20. 20

    Umami, salty, sour, bitter, sweet; this is a Japanese-spirit bento made with the balance of 5 flavors.

* Per serving · 4 servings · Values may vary.

No additional tips available.