【Ingredients】 (5Servings / 10 pieces)
Mackerel (サバ / Saba)……1
Kabocha (かぼちゃ / Kabocha)……200g

Seasonings for the Mackerel Marinade
Soy sauce (しょうゆ / Shōyu)……1tbsp
Sake (酒 / Sake)……1tbsp
Ginger (しょうが / Shōga)……1tsp grated

Tatsuta Flour
Katakuri flour (片栗粉 / Katakuriko)……2tbsp
Curry powder (カレー粉 / Karēh ko)……1tsp
White sesame seeds (白ごま / Shiro goma)……2tsp

Salt (塩/ Shio)……Pinch
Salad oil (サラダ油 / Sarada yu)……As needed

Daikon sprouts (かいわれ大根 / Kaiware daikon)……1/4 pack

【How to Make】
① Cut the head off of the mackerel, remove the organs and rinse the organ cavity well with water. Remove excess water from the fish by wiping with a towel or paper towel. Cut the meat off of one side of the fish by running the tip of the knife along the back bone, starting on the bottom side of the fish, at the back of the organ cavity. Position the knife 2mm or so off center when you do this. Do the same from the top side of the fish. Make another cut from the tail toward the front of the fish along the side of the back bone to free the meat from the bone. Cut the meat off of the other side of the fish by starting with the top and running the tip of the knife along the back bone. Again, position the knife 2mm or so off center. Next, cut from the tail to the organ cavity on the bottom side of the fish, again running the tip of the knife along the back bone. Finish by making another cut from the tail toward the front of the fish along the side of the back bone to free the meat from the bone. Remove all of the thin bones from where the organ cavity was and along the red center strip in the meat. Cut each half of the mackerel into 5 equal portions.
② Place the fish into a sealable plastic bag. Add the soy sauce, sake, and grated ginger. Seal the bag. Set aside for at least 15 minutes. Cut the kabocha into 10 equally sized pieces. Cut the roots off of the daikon sprouts.
③ Combine the katakuri flour, curry powder, and sesame seeds to make the tatsuta flour. Once the fish has soaked in the marinade for about 15 minutes, pat individual pieces dry and then coat with the tatsuta flour.
④ Add about 1cm of salad oil to a frying pan and begin heating. Test the temperature of the oil by putting the tip of a cooking chopstick into it. If bubbles emerge from the tip, the oil is ready. With the oil up to temperature, carefully place the floured mackerel pieces into the oil, skin side down. Once the bottoms brown, flip and brown the other side as well. Remove to a paper towel or metal rack.
⑤ After frying the mackerel, carefully place the kabocha slices into the oil. Fry each piece until you can easily push a toothpick through it. Remove and salt.
⑥ Arrange the mackerel and kabocha on a serving plate and garnish with daikon sprouts.

Recipe Developed by: Machiko Tateno

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