Tatsuta age is a type of agemono frying in which the genus (chicken, fish or seafood) is previously marinated with soy sauce, sake, mirin and other dressings. Then flour with katakuriko and fry in plenty of oil.
Sometimes it is confused with karaage, but the fundamental difference between the two types of frying is that the ingredients of the tatsuta age have been previously marinated. For this reason, the result has a darker color and is tastier.
In this post, we will see how to prepare the recipe of the tatsuta age of chicken. So, we’ll need a couple of chicken thighs and the necessary ingredients to marinate it. If you don’t have katakuriko, potato starch or potato starch, you can also use kuzuko or root starch from the kuzu plant. Also, if you do not have mirin, you can replace it with sake and add sugar.
Ingredients (for 1 person)
You will need: 2 boneless chicken thighs / 2 tablespoons soy sauce / 2 tablespoons sake / 2 tablespoons mirin / 1 tablespoon grated ginger / 150 g katakuriko (potato starch) to batter.
- Grate ginger and squeeze it into a bowl to extract the juice.
- Then, incorporate soy sauce, sake and mirin to make the marinade.
- Cut each chicken thigh into 4 pieces and introduce them into 2. Let marinate between 15 and 20 minutes.
- After that, heat the oil in a saucepan at 180ºC.
- Remove the chicken from the marinade sauce and dry it lightly with kitchen paper.
- Flour the chicken with the katakuriko so that it is coated with a thin layer.
- Carefully place the chicken in the hot oil. So that the oil does not lose its temperature, it is better to fry a few pieces at a time. Fry for about 4 minutes, until golden brown and crisp on the outside and cooked inside. Cut one of the chicken pieces in half to check that it is well done. Let the rest of the chicken drain on kitchen paper so that the excess oil is absorbed.
- Finally, serve hot, accompanied by garnish. It can also be seasoned with Japanese mayonnaise.
We hope you enjoy preparing this recipe from Japan!