Sanma Tatsuta-age

Tatsuta-age is a type of fried chicken or fish where ingredients like chicken or fish are seasoned with soy sauce, mirin, ginger, etc., then coated in potato starch or wheat flour and deep-fried. The name originates from the Tatsuta River flowing through Nara Prefecture. It is said to be named because the reddish-brown parts of the fried ingredients and the white potato starch coating floating on the surface resemble maple leaves floating on the water, reminiscent of the river's famous autumn foliage.

[Total time]

20 mins

[Ingredients] Serves 1-2

1) Pacific saury, 1 whole
2) Soy sauce, 1 tablespoon
3) Mirin, 1/2 tablespoon
4) Potato starch, 2 tablespoons
5) Cooking oil, as needed

[Step1]

Remove the head, innards, and bones from the mackerel, then cut it into pieces about 3 centimeters long. The skin is delicious even left on, but this time we've peeled it off.

[Step2]

Next, season with salt and pepper. Place the mirin, soy sauce, and potato starch in a bag and coat the saury.

[Step3]

Add the saury to the heated oil and cook for about 5 minutes. Be careful as it burns easily.
Plate it and it's done.
Finish by seasoning with green onions and soy sauce.

Pacific saury caught in Japan from September to November is particularly rich in fat and concentrated umami flavor. This is because saury that grow in northern waters from spring to summer migrate south in autumn after accumulating fat. You can enjoy its deliciousness in various dishes, such as salt-grilled or sashimi.