"Deep-fried mackerel"

”さばの竜田揚げ”

［材料　４人分］
さば 1/2尾、酒 15g、しょうゆ 18g、おろししょうが、片栗粉、油

［作り方］
1.さばは1.5cmのそぎ切りにする
2.ボウルに酒、しょうゆ、おろししょうがを混ぜ合わせ、さばを加えて15分漬ける
3.さばの水気を拭き、片栗粉をはたきつける
4.油でさばを揚げる

"Deep-fried mackerel"

INGREDIENTS (4 servings)
1/2 mackerels, sake 15g, soy sauce 18g, and wholesale ginger, potato starch, and oil

DIRECTIONS
1.The mackerel is cut into slivers by 1.5cm.
2.It soaks it for 15 minutes mixing sake, the soy sauce, and the wholesale ginger with the bowl, and adding the mackerel.
3.Mackerel's water is wiped, potato starch is dusted, and it applies it.
4.The mackerel is deep-fried in oil.