Step-by-Step Guide to Prepare Delicious Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, delicious mackerel and deep fried tofu with a thick and sweet vinegar sauce. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook delicious mackerel and deep fried tofu with a thick and sweet vinegar sauce using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce:

1. Take 5 slice Mackerel (boneless filet with skin)
2. Make ready 1 piece Atsuage
3. Take 1/2 cube Red paprika (cut it into about 1 cm wide)
4. Get 3 to 4 Green bell pepper (cut it into about 1 cm wide)
5. Prepare 1 Very thinly julienned Japanese leek
6. Take A. ingredients:
7. Take 1 tbsp each Soy sauce, sake
8. Prepare 1 tbsp Juice of grated ginger
9. Get 1 as required Katakuriko
10. Prepare B. ingredients:
11. Make ready 3 tbsp Vinegar ( or black rice vineger )
12. Get 3 tbsp Sugar
13. Make ready 1 tbsp Soy sauce
14. Make ready 1 clove Ginger ( minced )
15. Make ready 1 Oil for deep frying

Steps to make Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce:

1. Cut the mackerel into bite sizes. Cut the atsuage into bite size. Marinate in the A. ingredients for about 20 minutes. Cut the bell peppers.
2. Mince the ginger. Mix all the B. ingredients in a bowl. Cut off a 20cm section of a Japanese leak and julienne.
3. Drain the mackerel and the atsuage and put it in a plastic bag with katakuriko. Shack the plastic bag to make the katakuriko cover the mackerel and atsuage evenly.
4. Heat up the oil to about a medium-high temperature, and deep fry the mackerel and atsuage. Drain off the oil. Remove the scum from the surface as shown in the photo if needed.
5. Wipe off the oil from the frying pan of Step 4 and fry the paprika and green bell pepper and add the B ingredients. Add the mackerel and the atsuage to it and fry all together.
6. The katakuriko from the covering from Step 5 makes the sauce a little thicker. Dish it on a plate, garnish it with the very thinly julienned Japanese leek and it's ready.

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