Tori no Tatsuta-age

This is a Japanese deep-fried chicken.
("tatsuta-age" means a Japanese deep-fried technic.)

It is similar to "Tori no kara-age".
Different point of them are
(1) In case of tatsuta-age chicken, chicken pieces are soaked in sauce, before those are coated with potato starch.

(2)In case of tatsuta-age, chicken pieces are coated with potato starch.
In case of kara-age, chicken pieces are coated with potato starch or wheat flour.

(3)tatsuta-age chicken is not cooked with garlic.

So I think tatsuta-age chicken is more Japanese.

We usually cut chicken leg into bite size.
Put chicken pieces into sauce which is mixed with soy sauce, sake and grated ginger( or ginger juice), and keep it around in 20 min.
Take chicken pieces out, and dry them with paper towel.
Coat them with potato starch, and deep-fry.

Aji no Tatsuta-age

Aji" means Japanese horse mackerel.
"Tatsuta-age" is a type of Japanese deep-fried dish.
Tatsuta-age is nealy same to Karaage.
But in case of Tatsuta-age, Ingredient is put in a sause, before coated by potato starch.

We usually clean the Aji.
Fillet it.
Take out the small bones from it.
Cut it into bite size.
And put it into the sauce which is mixed Sake(rice wine), soy sause, grated ginger.
Leave it around 10 min.
Dry it with paper towels, and coat it slightly with potato starcy.
And then deep-fry it untill browned.

Photo below is Aji in the fresh fish counter of the supermarket.
Aji is one of blue back fish.
It is rich in DHA and EPA.