A horizontal stack of fried mackerel sandwiches in a rectangular dish.

Saba Tatsuta Sando (fried mackerel sandwich)

Cooking time

20 minutes

Ingredients

  • 50 g pointed cabbage, finely shredded
  • 50 ml rice vinegar
  • pinch of sugar
  • 200 g mackerel fillet
  • 30 g potato starch
  • 300 ml sunflower oil
  • 4 slices white sandwich bread, crusts removed
  • 2 tsp mayonnaise
  • 2 tsp spicy whole grain mustard
  • salt
  • lemon wedges, to serve

For the sauce

  • 150 ml soy sauce
  • 1½ tbsp rice vinegar
  • 1 tbsp grated ginger
  • 2 tsp grated garlic
  • 1 tbsp sugar
  • salt

Preparation

  1. Mix the pointed cabbage with the rice vinegar, sugar, and a pinch of salt. Set aside.
  2. Next, prepare the sauce. Heat all the sauce ingredients with a pinch of salt in a small saucepan over high heat. Let cool.
  3. Heat the sunflower oil in a heavy-bottomed pan over medium-high heat to 170 °C (340 °F). Deep fry the mackerel fillets for 4 minutes. Drain on paper towels.
  4. Toast the white sandwich bread in a toaster. Spread the bread with the mayonnaise and mustard, then top with the pickled pointed cabbage and fried mackerel.
  5. Finishing
  6. Cut the sandwiches in half and serve with a lemon wedge.

Featured in this recipe

Saba no Tatsutaage
Saba no Tatsutaage
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Saba no Tatsutaage
Marinated mackerel for frying