This fish is called Mame Aji in Japan and also is caled Kunning in Singapore.
I made it into butterfly shape and marinated with Yuzu juice before deep-frying.
Normally I let it be coated with Panko but I was keen to make more healthier and less calories’ food, so that is why I deep-fried it without panko.
The fish was decently deep-fried, so we can eat all of it even tail and pin bones, that is full of calcium!
This bowl of Udon noodle is named Nuku Udon (温うどん) and the soup is made of a lot of great fresh ingredients: prawns, head & bones of red snapper, Shiitake mushroom, Kelp and Katsuobushi. And seasoned with Japanese light colour Soy sauce of Yamamori. Hence it is super tasty and made of all natural resources.
We can highly recommend you that soy sauce which is sold by their online shop.
We relished these traditional home-style Japanese foods and appreciated our health from our hearts.
Stay well.
Naoko
