【魚屋の森さん】魚偏に「春」でも「秋」こそ旨い！脂たっぷり「とろ鰆」で激ウマ揚げ出し！熱燗でグイッと！心も体もあたたまる⭕️！【簡単 おつまみ】

Fishmonger Mori's "Hakutsuru Maru Branch" is open again today! Today, we're introducing a seafood recipe that Mori created that pairs perfectly with sake... deep-fried Spanish mackerel! Spanish mackerel has the character for "spring" and the fish radical, but it's actually especially delicious in autumn! We'll be making an exquisite deep-fried dish using fatty "fatty Spanish mackerel." The other day, the number of subscribers to Fishmonger Mori's channel surpassed 200,000, and Kana-chan has finally made an appearance! And on this channel too...?! Find out the truth in the main story! Deep-fried Fatty Spanish Mackerel (Serves 2) ◾️Ingredients 2 pieces of Spanish Mackerel (200g), half a block of tofu, oil (to taste) 150cc dashi stock 1 tablespoon soy sauce, 1 tablespoon mirin 1 tablespoon potato starch, 1 tablespoon water ◾️Directions Sprinkle salt on the Spanish Mackerel and let it sit in the refrigerator for about 10 minutes Cut the tofu into bite-sized pieces Salt the Spanish Mackerel Once the sauce has absorbed the liquid and released, wipe it off thoroughly and cut into bite-sized pieces. Put the dashi stock in a pot and heat it, then add the water-dissolved potato starch to thicken. Coat the tofu and Spanish mackerel with potato starch and fry (2-3 minutes for Spanish mackerel, 1-2 minutes for tofu). Place the fried Spanish mackerel and tofu on a plate and pour the dashi over them. Sprinkle with green onions, bonito flakes, and grated maple leaves and you're done! Mr. Mori the Fishmonger    / @sakanayanomori   #Spanish #Toro #FriedDashi