Tatsuta-age is a traditional Japanese fried dish where meat or fish is marinated in soy sauce and mirin, then coated in potato starch and fried until crisp.
Its signature flavor and satisfying texture make it the perfect companion for rice or a cold drink.
Originally developed as a method to reduce the odor of whale meat, tatsuta-age has evolved to include chicken, mackerel, tuna, and swordfish.
Its name is said to come from the reddish-brown color of the fried crust, resembling autumn leaves along the Tatsuta River in Nara Prefecture.
Unlike karaage, which may use flour and various seasonings, tatsuta-age always uses a soy-based marinade and potato starch for the coating.
It's a simple yet deeply-flavorful dish that's a favorite on Japanese dinner tables.
This version uses just a bit of oil to pan-fry the swordfish until crisp and golden.
Serve it with lemon or a touch of mayonnaise for a delicious finish.
15 minutes
Yuriko
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 swordfish fillets, sliced diagonally into bite-sized pieces
- potato starch (or cornstarch) (as needed)
- cooking oil (for shallow frying)
- A1 tbsp. soy sauce
- A2 tbsp. sake (or dry white wine)
- A1 tsp. grated garlic
- A1/2 tsp. grated ginger
INSTRUCTIONS
- 1
Prepare the fish:
Pat the swordfish dry with paper towels and cut into bite-sized diagonal slices. Place the fish and the ingredients from A (soy sauce, sake, garlic, ginger) into a resealable plastic bag. Massage gently and let marinate for about 10 minutes.
- 2
Coat and fry:
Lightly coat each piece of marinated fish with potato starch. Fill a skillet with vegetable oil approx. ½ inch deep and heat over medium.Fry the fish until golden and crispy on both sides.
- 3
Drain and serve:
Transfer to a wire rack or paper towels to drain excess oil. Serve hot with lemon wedges or a small spoon of mayo if desired.
RecipeID
87
Tips & Notes
・Patting the swordfish dry before marinating helps eliminate any fishy odor.
・Fully massaging the marinade into the fish provides a deep flavor.
・You can shallow-fry the fish in 1/2 in. of oil in a small pan to reduce the amount of oil used and make for easy cleanup.
・1 garlic clove= 1 tsp. grated garlic = about 1 in. (2–3 cm) of garlic paste
・1/2-inch slice of ginger = roughly 2–3 cm of ginger paste
Note: Flavor strength may vary between fresh and tube-type garlic/ginger. Adjust to taste.
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About Me Culinary Expert / Registered Dietitian YouTube channel “Yuriko’s Delicious Life” — 170,000 subscribers Working mom of two boys (ages 1 and 5) Creator of quick, easy recipes that help working parents balance jobs and childcare Focused on delicious meals that bring smiles to the whole family My Recipe Philosophy I share simple, time-saving recipes that even busy people can make. Every recipe includes step-by-step photos so even beginners can cook with confidence. Use pantry staples and easy-to-find ingredients Keep steps as simple as possible, skipping what can be skipped to save time Aim for balanced nutrition by creating menus where even two dishes can provide plenty of vegetables Cooking should be about enjoyment, not pressure Why I Share Recipes My ideal dining table is one filled with smiles and laughter. Of course, nutrition and flavor are important—but I believe that when the cook enjoys the process, that joy spreads to the whole family. Through my easy, time-saving recipes, I hope to bring “smile-filled dining tables” to as many homes as possible.