Salmon Tatsuta-age (Japanese Fried Salmon)
鮭の竜田揚げ · Sake no Tatsuta-age
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Tatsuta-age is a Japanese style of frying in which the main ingredient is marinated in soy sauce and ginger, then dusted with potato starch before it goes into the oil. Here it is made with skinless, boneless salmon, so children can eat it without worrying about bones. The starch coating fries up light and crisp while the fish inside stays moist, and the gentle soy-ginger flavor is savory without being strong - an easy way to get kids happily eating fish.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gsalmon fillet (skinless, boneless)
Seasonings
- 3 gsoy sauce
- 0.3 gginger paste (tube)Grated ginger sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh ginger for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated ginger in the same amount. 1 teaspoon of paste is about 5 g.
- 9 gpotato starch (katakuriko)Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness.
- 6 gvegetable oil
About the Japanese ingredients in this recipe
- ginger paste (tube) (しょうがチューブ)
- Grated ginger sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh ginger for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated ginger in the same amount. 1 teaspoon of paste is about 5 g.
- potato starch (katakuriko) (かたくり粉)
- Japanese potato starch used for thickening sauces and coating fried foods. Substitute: Cornstarch: start with the same amount and add a little more if it is still thin. It thickens a little less than potato starch and needs a couple of minutes at a gentle bubble to reach full thickness. Read the guide: Katakuriko (Japanese Potato Starch) and What to Use Instead → Guide: japanese-school-lunch.com/articles/katakuriko-potato-starch/
Directions
- 1
Marinate the salmon in the soy sauce and ginger.
- 2
Coat the salmon in potato starch and deep-fry in oil heated to 170°C (340°F).
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 171 kcal | 342 kcal | 171 kcal |
| Protein | 15.5 g | 30.9 g | 15.5 g |
| Fat | 9 g | 18 g | 9 g |
| Carbohydrates | 7.7 g | 15.3 g | 7.7 g |
| Fiber | 0 g | 0 g | 0 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 271.5 mg | 543 mg | 271.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 171 kcal | 15.5 g | 9 g | 7.7 g | 0 g | 0.5 g | 10.5 mg | 0.3 mg | 271.5 mg |
| 1 adult serving | 342 kcal | 30.9 g | 18 g | 15.3 g | 0 g | 0.9 g | 21 mg | 0.6 mg | 543 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
