Tatsutaage is like Karaage, seasoned and deep-fried meat and fish. Here we lightly marinaded Saba (mackerel) with soy sauce and Sake, rolled in Katakuriko (potato starch), and deep-fried. It is an easy and very satisfying dish perfect for dinner.
To make Tatsutaage, the key ingredient is Katakuriko, the potato starch. The signature look of Tatsutaage is a white coating from Katakuriko. Katakuriko seems more popular than corn starch in Japan. The usage is almost the same, and they may be substituted for each other depending on the recipe. They are both used for thickening sauces, frying, and even making sweets. Here we used Katakuriko to make our Saba Tatsutaage, and the fried fish was a little crispier, but you can use cornstarch if you don’t have Katakuriko on hand.
The contrast of the crunchy outside and the juicy marinaded fish is absolutely delicious! Saba is a pretty fishy fish, but the smell is masked and the flavor is enhanced by adding ginger to the seasonings. If you don’t like Saba, you can try different fish or chicken.
- 1 Tbsp soy sauce
- 1 Tbsp Sake
- 1-2 tsp ginger root, grated
- 2 Saba (mackerel) fillets
- Katakuriko (potato starch) or corn starch
- Mix soy sauce, Sake, and grated ginger in a bowl.
- Cut fillets into 3-4 pieces each and marinade in the sauce for 10 minutes.
- Remove the moisture with a paper towel and coat lightly in Katakuriko.
- Deep fry the fish at 350F (180C) for 3-5 minutes.