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

CHICKEN TATSUTA-AGE

Categories     Sauce     Sandwich     Chicken     Appetizer     Picnic

Yield makes 20 pieces, serves 4

Number Of Ingredients 24



Chicken Tatsuta-Age image

Steps:

  • To make the cabbage slaw, trim the bottom of the cabbage leaves. Cut the leaves in half and slice the bottom half into 1/4-inch-wide slices. Then cut the top leafy halves into 2-inch-wide pieces. Combine all the cabbage in a bowl and submerge in cold water to wash. Drain well and place in a bowl. Add the carrots, scallions, onion, and salt and mix well (the salt will remove excess moisture from the vegetables). Let sit at room temperature for 20 minutes.
  • Meanwhile, prepare the chicken. Using a sharp knife, separate the thighs from the drumstick by cutting between the joint. Cut the thigh in half lengthwise along the bone. Using a cleaver, chop the piece with the bone in half, resulting in 3 similar-size pieces. Also use the cleaver to cut the drumstick in half. Repeat with the remaining chicken. You should have 20 pieces of chicken when done. Place the chicken in a shallow pan and set aside.
  • To prepare the marinade, combine all the marinade ingredients in a bowl and mix well. Pour the marinade over the chicken and coat well using your hands. There should be just enough marinade to coat the chicken. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
  • To finish the slaw, rinse it in cold water three times and strain. Squeeze the slaw between your hands in small batches to remove all the excess water and place in a dry bowl; the cabbage should be wilted. Add the tobanjan, vinegar, soy sauce, nam pla, and chili oil. Mix well and refrigerate until ready to use.
  • To finish the chicken, line a shallow tray with paper towels and set aside. Heat the vegetable oil (or as much as you need for a 3-inch depth) in a heavy-bottomed pot over medium-high heat until the oil reaches 325°F, or fill a deep fryer and set the temperature to 325°F. Place the potato starch in a large bowl and gently toss each piece of chicken until lightly coated. Carefully place half the chicken in the hot oil, being careful not to splatter. Cook until the chicken is nicely browned and begins to rise to the surface, 9 to 11 minutes. Once the chicken is cooked through, remove it from the oil using tongs and place on the paper towel-lined tray. Toss with the kosher salt while still hot. Repeat with the second batch of chicken.
  • While the chicken is cooking, prepare 4 appetizer plates by placing 1/2 cup of the leafy greens in one corner. Add 1/3 cup slaw to the center of the plate and set 2 lime wedges next to it. Top with 5 pieces of hot chicken and serve immediately.
  • reusing frying oil
  • The frying oil can be reused. When finished frying the chicken, allow it to sit at room temperature until it has cooled completely, then strain through a fine-mesh sieve into a sealable container and store in the refrigerator for several months.

Spicy Napa Cabbage Slaw
4 leaves napa cabbage, stemmed
1 carrot, peeled and thinly sliced on a diagonal (1/3 cup)
2 scallions, stemmed and thinly sliced on a sharp diagonal (1/3 cup)
1/4 red onion, peeled and thinly sliced
1 tablespoon kosher salt
2 teaspoons tobanjan (Chinese chili paste)
1 tablespoon rice wine vinegar
1/2 teaspoon Japanese soy sauce
1/2 teaspoon nam pla (fish sauce)
1/4 teaspoon hot chili oil
4 chicken legs and thighs, with bone and skin (about 2 1/2 pounds)
Marinade
2 cloves garlic, peeled and grated (you can use a microplane or regular grater)
1 teaspoon grated ginger
1/4 cup Japanese soy sauce
1/4 cup mirin
2 teaspoons sesame oil
Pinch of freshly ground black pepper
6 cups vegetable oil, or enough to fill a pan 3 inches deep (you can also use a deep fryer)
1 cup potato starch
Pinch of kosher salt
2 cups leafy greens
1 lime, cut into 8 pieces

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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