Mackerel Tatsuta-yaki in a Spirit of Japan Bento

• 1 fish Aji (Horse mackerel; cut sanmaioroshi-style)
• 2 tsp Soy sauce malt
• 1 tsp Sake
• 1/2 piece Juice from grated ginger
• 1 and 1/2 tablespoon Katakuriko
• 1 tbsp Vegetable oil

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

fish, soy sauce malt, sake, ginger, katakuriko, vegetable oil

Taken from cookpad.com/us/recipes/171738-mackerel-tatsuta-yaki-in-a-spirit-of-japan-bento (may not work)