I am addicted to chicken tatsuta age, Japanese-style fried chicken and have been making it at home for years. The same process can be used with seafood, in particular meaty or fatty fish like buri, katsuo, or maguro.
Cut the fish into bite size pieces.
In a ziplock bag marinate the fish with:
1 clove garlic, minced
1 inch chunk ginger, grated and squeezed for its juice (discard the pulp after squeezing)
3 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. sake
Marinate for 30 minutes or one hour.
Heat some oil for frying.
Before frying dredge the fish in some katakuriko.
Fry until cooked through.
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