Tilapia Tatsuta Age Recipes

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TILAPIA TATSUTA AGE

This is a lovely way to treat Tilapia, but Tatsuta Age is a Japanese cooking method which can work equally well with other types of fish or, indeed, chicken.

Provided by JustEmma

Categories     Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Tilapia Tatsuta Age image

Steps:

  • Mix the sake, mirin, soy sauce and grated ginger and marinate the tilapia fillets for 15 minutes at room temperature.
  • Heat a deep fat fryer to approx 340f/170c. Put the potato starch in a baggie and pop the tilapia fillets in, shake lightly to cover and then fry the fish straight away until they're golden brown.
  • Serve immediately with a sprinkle of spring onions on and a wedge of lemon on the side.

Nutrition Facts : Calories 280, Fat 2.3, SaturatedFat 0.8, Cholesterol 62.5, Sodium 614.3, Carbohydrate 35.5, Fiber 2.9, Sugar 2, Protein 29.1

4 tilapia fillets
1 tablespoon sake
1 tablespoon mirin
2 tablespoons soy sauce
1/2 tablespoon grated fresh ginger
1 cup potato starch (or cornflour)
2 spring onions, finely sliced
1/2 a lemon

TATSUTA AGE (MARINATED FRIED CHICKEN)

Make and share this Tatsuta Age (marinated Fried Chicken) recipe from Food.com.

Provided by Bobby Sato

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Tatsuta Age (marinated Fried Chicken) image

Steps:

  • Cut chicken into bite-size square and marinate in a mixture of soy sauce, sake, and sugar for at least 1 hour.
  • Drain chicken, roll pieces in cornflour, and set aside for 10 minutes.
  • Heat oil to 350 degrees F in a deep pan.
  • Fry chicken in small batches for about 2-3 minutes or until golden brown and crisp.
  • Drain on absorbent paper and serve hot.

1 lb boneless chicken
3 tablespoons Japanese soy sauce
2 tablespoons sake (Japanese rice wine)
2 tablespoons sugar
4 tablespoons cornflour
oil (for deep frying)

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