Horse Mackerel (Aji) Fry Nori Bento
ID: dd74de53...
A homemade Nori bento featuring a whole fresh horse mackerel (aji) fried to perfection. This satisfying meal is packed with classic side dishes like crunchy shallot tartar sauce, tempura chikuwa (fish cake), and carrot kinpira.
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🍳 Cooking Flow
Prepare the horse mackerel by butterflying it and removing bones, then coat with a double layer of batter and fry until crispy. → Prepare the carrot kinpira, shallot tartar sauce, and chikuwa tempura separately. → Pack the bento box with rice and layer with bonito flakes and nori seaweed. → Arrange the side dishes and horse mackerel fry, then drizzle with tartar sauce to finish.
Cooking Steps
Brief Cooking Order
Prepare the horse mackerel by butterflying it and removing bones, then coat with a double layer of batter and fry until crispy. → Prepare the carrot kinpira, shallot tartar sauce, and chikuwa tempura separately. → Pack the bento box with rice and layer with bonito flakes and nori seaweed. → Arrange the side dishes and horse mackerel fry, then drizzle with tartar sauce to finish.
Introduction
A homemade Nori bento featuring a whole fresh horse mackerel (aji) fried to perfection. This satisfying meal is packed with classic side dishes like crunchy shallot tartar sauce, tempura chikuwa (fish cake), and carrot kinpira.
Step 1
Cut off the head of the horse mackerel, butterfly it through the back, remove the center bone and innards, and clean thoroughly.
Step 2
Sprinkle the mackerel with salt and pepper, coat with flour, beaten egg, and breadcrumbs, then repeat the process with the egg and breadcrumbs for a double-layer coating.
Step 3
Deep-fry the mackerel in 180°C (356°F) oil until crispy.
Step 4
Combine chopped green onion and bonito flakes, then add a splash of soy sauce to make the 'okaka' topping.
Step 5
Stir-fry thin matchstick-cut carrots in a pan, add mentsuyu, and cook until the liquid evaporates.
Ingredients List
Important Notes
Remove the bones from the mackerel carefully to make it easier to eat, but avoid breaking the meat apart. ⚠️
Double-coating the horse mackerel ensures the breading stays crispy even after it cools down. 💡
Using pickled shallots in the tartar sauce provides a sweet, tangy crunch that serves as a convenient substitute for traditional pickles. 🍳
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