竜たつ田た揚あげ

noun

tatsuta-age; deep-fried fish or meat marinated in soy sauce and mirin, coated with starch

A Japanese cooking technique where fish or meat is marinated, coated with katakuriko (potato starch) or cornstarch, and deep-fried. The name comes from the Tatsuta River, whose autumn leaves the reddish-brown fried color resembles.

• 今こん夜やのおかずは鶏とり肉にくの竜たつ田た揚あげです。

  Tonight's side dish is chicken tatsuta-age.

• 竜たつ田た揚あげは片かた栗くり粉こをまぶして揚あげるので、外そとはカリッと中なかはジューシーに仕し上あがります。

  Tatsuta-age is coated with potato starch and fried, so it turns out crispy on the outside and juicy inside.