Easiest Way to Prepare Perfect Mackerel Tatsuta-yaki in a Spirit of Japan Bento

Easiest Way to Prepare Perfect Mackerel Tatsuta-yaki in a Spirit of Japan Bento Delicious, fresh and tasty.

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

Players will now be able to engage.

I got tired of my kids constantly asking me for their favourite Japanese recipes, so I decided to collate them in one place so they can help themselves - and now.

Tatsuta (龍田) was the second ship in the two ship Tenryū class of light cruisers in the Imperial Japanese Navy (IJN).

You can have Mackerel Tatsuta-yaki in a Spirit of Japan Bento using 6 ingredients and 13 steps. Here is how you achieve it.

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

1. You need 1 of fish Aji (Horse mackerel; cut sanmaioroshi-style).

2. You need 2 tsp of Soy sauce malt.

3. Prepare 1 tsp of ○Sake.

4. You need 1/2 piece of ○Juice from grated ginger.

5. You need 1 of and 1/2 tablespoon Katakuriko.

6. Prepare 1 tbsp of Vegetable oil.

She was named after the Tatsuta River in Nara Prefecture, Japan.

The Tenryū class was designed to act as flagships for destroyer flotillas.

See more ideas about Bento, Bento box lunch and Japanese lunch.

Once bringing the water to a simmer in a pot, add a little scallion, fresh ginger and salt and turn of the heat.

Mackerel Tatsuta-yaki in a Spirit of Japan Bento step by step

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 its 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..

Then drop chicken breast in the pot.

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.

Tenmusu is a delicacy of Nagoya, and these small rice balls come in a variety of stuffings and flavours.

Bento Delight. "Ichiyaboshi" (いちやぼし) originated from the Hokkaido region of Japan.

In the age when freezing technology was not common, local fishermen invented this "salted and air-dried" treatment method in order to preserve fresh fish.