Ingredients for 4 Servings

Bones from filleted aji (アジの中骨 / Aji-no-nakaboneh)
Mirin (みりん / Mirin) 1tbsp
Soy sauce (醤油 / Shōyu) 1 tbsp
Katakuri flour (片栗粉 / Katakuriko) To taste
Oil for frying (揚げ油 / Ageh abura) Small amount

How to Make

Combine the mirin and soy sauce and marinate the aji bones in the mixture for about 20 minutes. Remove the bones from the mixture and allow the excess liquid to run off.

 

Coat the bones in katakuri flour and then fry them in oil at low heat. When the bones become crispy they will be ready to eat.

 

 

 

 

 

Recipe Developed by Yukiko Yajima

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