Yummy~ Amberjack Tatsuta-age with Grated Daikon Radish

• 4 pieces Amberjack (buri)
• 1 Katakuriko
• 2 tbsp A. Sake
• 1 tbsp A. Mirin
• 4 tbsp A. Soy sauce
• 1 tbsp A. Sesame oil
• 1 knob A. Ginger
• 1 Grated daikon radish
• 1 Green onions (finely sliced)
• 1 Oil for frying

1. Cut the amberjack into bite sized pieces, and marinate for 30 minutes in the combined A. ingredients.
2. Pat dry, and coat with katakuriko.
3. You can put the fish and starch in a plastic bag and shake it around.
4. Since the fish is dried beforehand, it will be coated evenly.
5. Deep fry in medium hot oil until golden brown.
6. Grate the daikon radish in the meantime, and chop the green onion too!
7. You can eat the tatsuta-age on its own, or serve with grated daikon radish.
8. It's so delicious!

amberjack, katakuriko, a, a, a, sesame oil, ginger, radish, green onions

Taken from cookpad.com/us/recipes/171715-yummy-amberjack-tatsuta-age-with-grated-daikon-radish (may not work)