The recipe that Wendell followed is from NHK World. It's called Deep-fried Mackerel Tatsuta-Style. Wendell's not home right now so I'm not sure if the fish he used was mackerel. It was moist and ono, especially with the sauce he made. One thing good is he left the computer on with the recipe visible so I could provide you with the link. So thoughtful yeah? Or maybe he just forgot to turn it off.
8 comments:
so cute that he contributes to your blog like that...he only wants you to think he forgot to turn the computer off! :)
Yeah Les, I think he likes when I put his stuff on.
Cool! I saw this fish dish on Your Japanese Kitchen the other night. She makes it looks so easy and ono.
I kinda can't imagine you watching cooking shows, Erick.
Looks yum...It is nice to have a husband that enjoys cooking!!
It's sooo awesome Betty!
There is alot to be said about using potato starch to deep fry things with instead of flour. Its what gives chicken that unique lightness and crispness and when frying gyoza adding a bit of flour with potato starch and water will give give you a light crust around the gyozas. Potato starch is quite a handy item to keep in stock.
I even used it to make Chinese minute chicken recently and it was great !
Wow, great tips Anon! Thanks!
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