Tatsuta-age is a traditional Japanese cooking method in which ingredients are marinated in soy sauce and mirin, then coated with potato starch and fried until crispy. The result is a juicy interior and a crunchy, savory exterior. It's a beloved home-cooked dish in Japan and often appears in school lunches and bento boxes.
This version gives a crispy twist to mackerel filets, pan-fried with a potato starch coating for a tatsuta-age–style crust. A sweet-and-sour glaze clings to the fish, topped with refreshing grated daikon. Thanks to the ginger and daikon, there's no fishy smell—just umami-packed flavor that pairs perfectly with rice.
10 minutes
coto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 3.5 oz. mackerel fillets
- 160ml grated daikon radish
- 15ml vegetable oil
- a pinch of salt
- A5ml sake
- A5ml soy sauce
- A5ml grated ginger (or ginger paste)
- A22.5ml potato starch
- B10ml soy sauce
- B10ml rice vinegar
- B10ml mirin
- B5ml sugar
DIRECTIONS
- 1
Lightly salt the mackerel fillets and let them rest for about 10 minutes. Pat dry with a paper towel and cut into bite-sized pieces. Place in a zip-top bag with A (sake, soy sauce, ginger) and rub to coat. Just before cooking, transfer the fillets to a clean bag and add potato starch. Shake to coat evenly.
- 2
Combine the grated daikon radish and B (soy sauce, vinegar, mirin, sugar) in a small bowl.
- 3
Heat oil in a frying pan over medium heat. Add the mackerel and cook for 2–3 minutes per side, until golden brown and cooked through.
- 4
Reduce the heat to low. Add B to the pan and coat the fish evenly. Plate the mackerel, top with grated daikon, and drizzle with the remaining sauce from the pan.
RecipeID
166
Tips & Notes
・Garnish with chopped green onions if desired.
・If there's excess oil in the skillet, wipe it away with a paper towel before adding the sauce.
・If the pan is too hot when adding the sauce, turn off the heat first to prevent over-reduction.
・Keeps in the refrigerator for 3–4 days.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.