Deep-fried mackerel with sweet vinegar sauce

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Is sweet the vinegar sauce the decisive factor

As far as cooking of the mackerel, this or the simmered in miso are standard.



  1. Put mackerel in plastic bag, add 2 tablespoons mirin and 2 tablespoons soy sauce. Soak mackerel for 24 hours.
  2. Take away mackerel from plastic bag, dust it with katakuriko equally well.
  3. Heat oil to 160-170 degrees, and deep-fry mackerel for 3-4 minutes.
  4. Put 1/4 cup soup stock, 1/4 cup su, 2 tablespoons sugar, 1 teaspoon soy sauce in saucepan, and heat. When sugar melt, pour katakuriko which dissolve in water, and stir until thick.
  5. Arrange (3) on serving plate and pour (4). Garnish shredded ginger.