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.
Tonight's side dish is chicken tatsuta-age.
Tatsuta-age is coated with potato starch and fried, so it turns out crispy on the outside and juicy inside.
Karaage is typically marinated and coated with wheat flour or potato starch, then deep-fried, but the coating is often lighter and less distinctly reddish-brown than tatsuta-age. Tatsuta-age specifically uses soy sauce and mirin in the marinade and relies on potato starch for a characteristic color and texture.
Standard kanji spelling for this dish.
Variant spelling without the okurigana げ.
Irregular kanji usage; 立田 is a phonetic substitute for 竜田.
Irregular kanji usage; variant of 立田揚げ without the okurigana.
The name comes from the Tatsuta River (竜田川), famous for its autumn maple leaves. The reddish-brown color of the fried dish resembles the maple leaves on the river, hence the name.