Ginger-flavored Blissangi

recipe

Ingredients (for 2 servings)

Yellowtail
4 pieces (200-250g)
Frying oil
to taste
[Marube sauce] Soy sauce
1 1/2 tablespoons
[Pickling sauce] Sake
大さじ1
[Pickling sauce] Ginger Pickled in Honey
35g
[Fried batter] Potato starch
大さじ2
[Fried batter] Soft flour
大さじ1
[Fried batter] Egg
1個

How to make it

1 Cut the yellowtail into bite-sized pieces, sprinkle with salt (not included in the recipe) and leave for about 30 minutes.
Rinse with water.
Wipe off excess water with kitchen paper.

2 Put step 1 and the marinade into a storage bag and mix.
Marinate for about 10 minutes.

3 Add the batter ingredients to a bowl and mix.

4 Wipe off any excess liquid from step 2 with kitchen paper and dip it in step 3.
Deep fry in 170 degree oil until crispy.

5 [Tip:]
Zangi is a local dish from Hokkaido.
By using Ginger Pickled in Honey in the marinade,
The fishy smell of yellowtail is not noticeable and the taste is refreshing.
If you soak yellowtail in seasoning for a long time, the flesh will become tough.
Keep the soaking time to about 10 minutes.

The products used in this recipe.

Ginger Pickled in Honey (850g)

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