Step-by-Step Guide to Make Delicious Mackerel Tatsuta-yaki in a Spirit of Japan Bento

Mackerel Tatsuta-yaki in a Spirit of Japan Bento Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

This morning I'm preparing my lunch: an omusubi/onigiri bento box. See more ideas about Bento, Bento box lunch and Japanese lunch.

Here is the best “Mackerel Tatsuta-yaki in a Spirit of Japan Bento” recipe we have found so far. This will be really delicious.

Ingredients of Mackerel Tatsuta-yaki in a Spirit of Japan Bento

1. Take 1 of fish Aji (Horse mackerel; cut sanmaioroshi-style).
2. Make ready 2 tsp of Soy sauce malt.
3. Take 1 tsp of ○Sake.
4. Make ready 1/2 piece of ○Juice from grated ginger.
5. You need 1 of and 1/2 tablespoon Katakuriko.
6. Make ready 1 tbsp of Vegetable oil.

Tenmusu is a delicacy of Nagoya, and these small rice balls come in a variety of stuffings and flavours.However, bentos form an integral part of Japanese food culture, which cannot be simply traced from a packed meal.What best than a nicely prepared dish to tell your love to someone?In a society where rather than speech, the value is given to action, the bento is the perfect example of the Japanese.

Mackerel Tatsuta-yaki in a Spirit of Japan Bento instructions

1. Buy mackarel fillets. If not, separate the spine to make two fillets (sanmaioroshi). Refer to Steps 1 through 21 offor photos..
2. Stick the knife at an angle, and cut in half. Use a paper towel to soak up excess water that may seep out of the fish..
3. In a bowl, add the fish and the ○ flavoring ingredients..
4. Gently mix by hand so that the fish is well coated..
5. Coat a shallow dish with katakuriko and then use it to coat the fish from Step 4..
6. Heat up a pan with vegetable oil, and fry the fish skin-side down first. Cook over a low to medium heat..
7. Flip over once they are golden brown, repeat on the other side, and it's done ..
8. Stuff the tatsuta-yaki in a bento . It tastes great even cold . The soy sauce malt really brings out the deliciousness of the fish! (umami).
9. I put cucumber and yukari (red shiso leaf) tsukudani on top of the rice (salty)..
10. Cooked vinegar lotus roots and imitation crab (sour)..
11. Goya side-dish with bonito flake dressing (bitter)..
12. Sweet potato and peanut salad (sweet)..
13. Umami, salty, sour, bitter, sweet; this is a Japanese-spirit bento made with the balance of 5 flavors..

The name Tatsuta comes from the Tatsuta River, near Nara.Tatsuta was used by the Imperial Japanese Navy primarily as an aviso (dispatch boat) used for scouting, reconnaissance and delivery of priority messages.The highlight of this bento are the tenmusu, or fried shrimp fritters wrapped up in rice and nori (seaweed), served alongside an omelette, meatball and assorted vegetables.

The spirit of Mount Tatsuta, which lies to the west of the ancient capital, Nara.The daughter of a good family that rules fall, and very close with Princess Saho.They are eternal rivals, constantly vying to become the more popular one.Actually, they perform as an underground idol duo, too..(possibly accompanied by love notes) that later could be used in a lottery to.Inari-sushi are known for their sweet and savory taste.