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Recipes
Ikesuya’s live horse mackerel
Curry horse mackerel fishball croquette ~ served with bone rice crackers ~
- Vegetables
- Marine Products
- Japanese style
Ingredients (3 servings)
| Live horse mackerel from Ikesuya (1 fish 120g) | 2 tails |
| Ginger | 10g |
| Macrophyll | 3 |
| peeled edamame | 20g |
| Okara | 50g |
| Yamato sweet potato (grated) | 30g |
| beaten egg | 1 piece |
| mayonnaise | 15g |
| Soy sauce | 10 tsp |
| Kelp soup stock | 10 tsp |
| Curry powder | 5g |
| Bread crumbs | 30g |
| potato starch | 30g |
| Salad oil | Appropriate amount |
| salt | a little |
Method
Finely crush the bread crumbs in a mortar
Finely chop the ginger with its skin on, shred the shiso leaves, and peel the peeled edamame beans and cut them in half.
Add ❷, okara, Yamato sweet potato, mayonnaise, soy sauce, curry powder, and konbu dashi to a bowl and mix gently.
Remove the scales and fins from the mackerel soaked in ice water, cut into 3 pieces, remove the small bones, pull out the skin, and pound roughly (don't throw away the middle bones; keep them).
Add ❹ to ❸ and stir well.
Use a spoon to roll ❺ into small balls, then coat with potato starch, beaten egg, and bread crumbs (A). Add potato starch to the backbone (B)
Add A and B to oil heated to 170°C and fry until A is golden brown, and the croquettes are ready! Fry B until there are no large bubbles, then remove.
Heat the oil to 190-200°C, fry B again for 1-2 minutes, put it on a paper, sprinkle with salt, and the bone crackers are ready!
Key Points
Point ❶
Breaking the bread crumbs into fine pieces will coat the batter evenly.
Point ❼
Frying the bone crackers twice gives them a crispy texture.
*Recipe provided by: Tatsumi Tsuchiya, creator of the Fujinokuni food capital (Hotel Sunvalley Fujimi)
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*The recipe is information published in the August 30 issue of the Prefectural Newsletter.
Recommended ingredients from Shizuoka Prefecture
Ikesuya’s live horse mackerel
The farmed horse mackerel with the highest production volume in Japan, commonly known as “live horse mackerel.” It grows in the excellent water quality and fast currents of Suruga Bay, producing high-quality fish with firm flesh. It is in season all year round, and is served at Ikesuya's cafeteria, which is directly managed by the Fisheries Association.
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