Enjoy cooking with recipe videos

Delicious Horse Mackerel Tempura with Tangy Red Pickled Ginger Batter - Recipe Video

A simple and easy to understand recipe video shows how to make Delicious Horse Mackerel Tempura with Tangy Red Pickled Ginger Batter.
Here is the recipe for horse mackerel tempura that is deep-fried with red pickled ginger in the batter. The tangy and refreshing taste of red pickled ginger accentuates this dish, and it goes well with both rice and alcohol. If you use tempura flour for batter, it is easy to make it crispy and delicious, so we recommend it.
Share on
X（Twitter） Pinterest Copy link

Cook time

20 minutes

Ingredients
2 servings

  • Horse mackerel
    2
  • Tempura flour
    1/2 tsp
  • Salt
    2 three finger pinches
  • 衣
  • Red pickled ginger
    30 g
  • Cold water
    80 ml
  • Tempura flour
    50 g
  • Japanese Mayonnaise
    1 tbsp
  • Frying oil
    as needed

How to make

  1. Prepare. Pat dry the water from the red pickled ginger.
  2. 1. Roughly mince the red pickled ginger.
  3. 2. Cut the horse mackerels in half lengthwise with the tail attached, sprinkle salt on both sides and let it sit for about 10 minutes. Wipe off any moisture that comes out with some paper towels, and dust them evenly with tempura flour.
  4. 3. Make the batter. In a bowl, add cold water, tempura flour and mayonnaise, mix with a whisk, and add and combine Step 1.
  5. 4. Dip Step 2 into Step 3.
  6. 5. Heat about 1-inch depth of frying oil in a pot to 170°C (338°F), add Step 4, and deep fry for about 2 minutes. When the batter gets crispy and cooked thoroughly, remove and drain off the oil.
  7. 6. Serve on a plate with tempura paper and garnish with nanten leaves.

Tips for cooking

Please use cold water according to the description on the package of each manufacturer. You can cut horse mackerel in your favorite way. The remaining batter is also delicious if you make kakiage (tempura clustered with vegetables and/or seafood) with it.

Recommended for you