Tatsutaage Archives - Addicted to Sushi

Salmon ‘Tatsuta-agé’ – Hiroko’s Recipes

Addicted 2 Sushi — Thu, 02 Jun 2022 12:15:11 +0000

‘Tatusta-agé’ is a very popular method of cooking Fish in Japan. Marinated Fish are coated with Potato Starch, then deep-fried. Marinade is often made with grated fresh Ginger. I love Mackerel ‘Tatsuta-agé’, but fresh Mackerel is hard to find where I live. Today I used Salmon, which is the most…

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Trevally Tatsuta-agé | Hiroko’s Recipes

Addicted 2 Sushi — Mon, 27 Aug 2018 18:15:28 +0000

Trevally was on special at a local fish shop today. I bought just 1 fillet that weighed more than 500g! It must have been a giant trevally fish. Trevally’s flavour and texture are similar to the fish called ‘Aji’ in Japan and I quite like this type of fish.‘Tatusta-agé’ is…

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Japanese Oishii Food: Tori no Tatsuta-age

Addicted 2 Sushi — Sun, 24 Dec 2017 03:15:06 +0000

This is a Japanese deep-fried chicken.(“tatsuta-age” means a Japanese deep-fried technic.) It is similar to “Tori no kara-age“.Different point of them are(1) In case of tatsuta-age chicken, chicken pieces are soaked in sauce, before those are coated with potato starch. (2)In case of tatsuta-age, chicken pieces are coated with potato…

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