Deep-fried White Fish with Mozuku Sauce

Deep-fried White Fish with Mozuku Sauce

by Okinawa Convention & Visitors Bureau
Stripes Japan

Deep-fried White Fish with Mozuku Sauce


Deep-fried Fish
• marine fish (white meat)
• sake (2 tbsp)
• soy source (1 tbsp)
• flour (2tbsp)
• potato starch (2 tbsp)
• oil

Mozuku sauce
• Mozuku (150g)
• carrot (1/2)
• onion (1)
• mushroon (2)
• bonito broth (300ml)
• sake (2tbsp)
• mirin (2tbsp)
• salt (1/2 tsp)
• light soy sauce (2tbsp)
• potato starch and water
• ginger


1. Marinate fish in mixture of 2 tbsp sake and 1 tbsp soy sauce.
2. Dust fish with mixture of 2 tbsp flour and 2 tbsp potato starch.
3. Fry the fish in 180℃ oil till golden, then drain.
4. Heat mixture of 300 ml bonito broth, 2 tbsp sake, 2 tbsp mirin, 1/2 tsp salt and 2 tbsp light soy sauce in pan until boiling. Add 1/2 carrot, 1 onion and 2 mushrooms, sliced into thin strips.
5. Add 150g mozuku and when all vegetables are cooked well, add starch and water mixture. Pour sauce over fried fish and top with grated ginger.

Okinawa Convention & Visitors Bureau website

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