Aji no Nanban-zuke

"Nanban-zuke"(nanbanzuke) is a type of marinated dish.
It is made by marinating deep-fried fish ( or meat ) into vinegared sauce.

"Aji" means Japanese horse mackerel.
It is rich in DHA and EPA, it is a healthy food.

Cut filleted aji into around two bite size.
Coat them with wheat flour slightly, and deep-fry them.
marinate deep-fried aji into sauce which is made by mixing vinegar, soy sauce, sugar, dashi-soup, and red pepper.

Tori no Tatsuta-age

This is a Japanese deep-fried chicken.
("tatsuta-age" means a Japanese deep-fried technic.)

It is similar to "Tori no kara-age".
Different point of them are
(1) In case of tatsuta-age chicken, chicken pieces are soaked in sauce, before those are coated with potato starch.

(2)In case of tatsuta-age, chicken pieces are coated with potato starch.
In case of kara-age, chicken pieces are coated with potato starch or wheat flour.

(3)tatsuta-age chicken is not cooked with garlic.

So I think tatsuta-age chicken is more Japanese.

We usually cut chicken leg into bite size.
Put chicken pieces into sauce which is mixed with soy sauce, sake and grated ginger( or ginger juice), and keep it around in 20 min.
Take chicken pieces out, and dry them with paper towel.
Coat them with potato starch, and deep-fry.

Wakasagi no Furai

This is a deep-fried pond smelt with butter( wheat flour and crumb ).
Wakasagi ( pond smelt ) has plain tast.
It is not so fishy.
And it is rich in calcium.
I put worcester sauce or mustard on it before eat it.

Chikuwa no Isobe-age

chikuwa is a kind of Surimi.
This is a deep-fried chikuwa flavored with green laver.
The batter is made by mixing wheat flour, green laver, and water.
Cut chikuwa is covered with the batter and deep-fried in salada oil.

It is good for Bento and also good with beer.

Ika no Karaage

This is deep-fried squid.
"Karaage" is a type of deep-fried dish which is made by deep-frying ingredient coated slightly by potato starch or wheet flow.
I have already post Tori no Karaage.
please chek it.

"Ika" means squid.
Squid is rich in taurine.
We usually cut it into ring shaped, when we deep-fry it.
I think This is also good for Bento, and good with beer.

Kaki Furai ( Deep-fried oyster )

This is a popular dish in fall and winter.

Usually, wash oyster in salted water.
Drain off water it,
Sprinkle salt and papper over oyster.
Coat it with wheat flour, beaten egg, and bread crumb.
And deep-fry it in salada oil until browned.

Squeeze lemon on it. ( optionally )
Put tartare sauce or Tonkatsu sauce on it, just before eat.

In my cace, I always squeeze lemon on it.
Because oyster is rich in zinc.
And vitamin C and citric acid which are included in lemon, aid the absorption of zinc.

Ebi no Kakiage

Kakiage is a kind of tempura which seafood and some vegetables are mixed in tempura batter, and deep-fried.
In this photo, shrimp, carrot, onion, and Oba leaf are mixed.
we usually dip it dipping sauce (tentsuyu) and eat.
It is also good to top it on hot soba or udon.

Aji furai (Deep-fried Aji fish)

"Aji" means Japanese horse mackerel.
It is one of blue back fish and rich in DHA and EPA.

We usually fillet aji.
Take out bones from it.
Sprinkle salt and pepper on it.
Coat it with wheat flour, beaten egg, and breadcrumb.
And deep-fry it in salada oil until browned.

We usually squeeze lemon on it, and put worcester sauce or tartare sauce on it, befor we eat it.

Aji no Tatsuta-age

Aji" means Japanese horse mackerel.
"Tatsuta-age" is a type of Japanese deep-fried dish.
Tatsuta-age is nealy same to Karaage.
But in case of Tatsuta-age, Ingredient is put in a sause, before coated by potato starch.

We usually clean the Aji.
Fillet it.
Take out the small bones from it.
Cut it into bite size.
And put it into the sauce which is mixed Sake(rice wine), soy sause, grated ginger.
Leave it around 10 min.
Dry it with paper towels, and coat it slightly with potato starcy.
And then deep-fry it untill browned.

Photo below is Aji in the fresh fish counter of the supermarket.
Aji is one of blue back fish.
It is rich in DHA and EPA.

Tori no Karaage

This is a Japanese deep-frid chicken.
"tori" means chicken.
"karaage" is a type of Japanese deep-fried dish made by deep-frying ingredient ( chicken or some fish) coated sligtly with potato starch or wheat flour.

We usually cut chicken leg into bite size and put chicken pieces into bowl with Sake(rice wine), grated ginger, grated garlic, soy sause, and salt.
Knead them by hand.

Add egg to the bowl, and knead again.
And coat chickin pieces with weat flour ( or potato starcy).
Then, deep-fry chicken pieces in oil.

Iwashi furai (deep-fried sardine)

This is a deep-fried sardine with butter(wheat flour and cranb).
It is a helathy food.
Especially, sardine is rich in DHA and EPA.

If you don't like to eat sardine,because it is fishy, you should have to try this dish.
If you eat this while it is fresh from cooked, it is not fishy.

We usually squeeze lemon on it. and put worcester sauce or mustard on it, befor we eat.
This is a delicious and health food which we can buy or cook at good price and non-affordable price.