Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, delicious mackerel and deep fried tofu with a thick and sweet vinegar sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce is one of the most favored of current viral foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook delicious mackerel and deep fried tofu with a thick and sweet vinegar sauce using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce:
- Prepare 5 slice Mackerel (boneless filet with skin)
- Take 1 piece Atsuage
- Make ready 1/2 cube Red paprika (cut it into about 1 cm wide)
- Take 3 to 4 Green bell pepper (cut it into about 1 cm wide)
- Prepare 1 Very thinly julienned Japanese leek
- Prepare A. ingredients:
- Prepare 1 tbsp each Soy sauce, sake
- Take 1 tbsp Juice of grated ginger
- Prepare 1 as required Katakuriko
- Take B. ingredients:
- Make ready 3 tbsp Vinegar ( or black rice vineger )
- Make ready 3 tbsp Sugar
- Prepare 1 tbsp Soy sauce
- Prepare 1 clove Ginger ( minced )
- Prepare 1 Oil for deep frying
Step by Step to make Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce:
- Cut the mackerel into bite sizes. Cut the atsuage into bite size. Marinate in the A. ingredients for about 20 minutes. Cut the bell peppers.
- Mince the ginger. Mix all the B. ingredients in a bowl. Cut off a 20cm section of a Japanese leak and julienne.
- Drain the mackerel and the atsuage and put it in a plastic bag with katakuriko. Shack the plastic bag to make the katakuriko cover the mackerel and atsuage evenly.
- Heat up the oil to about a medium-high temperature, and deep fry the mackerel and atsuage. Drain off the oil. Remove the scum from the surface as shown in the photo if needed.
- Wipe off the oil from the frying pan of Step 4 and fry the paprika and green bell pepper and add the B ingredients. Add the mackerel and the atsuage to it and fry all together.
- The katakuriko from the covering from Step 5 makes the sauce a little thicker. Dish it on a plate, garnish it with the very thinly julienned Japanese leek and it's ready.
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