Aonori kibinago no kara-age

GOURMANDE in OSAKA

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kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. So frying is the way to go. I’ve seen addition of aonori seaweed for frying and retained the idea.

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Kara-age :
Rinse the fish. Sprinkle salt and pepper. Heat frying oil. Mix flour, potato starch and aonori (seaweed flakes).
Pass the fish in the mix of flours and fry. Add a little more aonori on top.

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Eat them whole, so you intake all the calcium in the bones.

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Sides : lettuce with black rice vinegar, sesame carrots, salted goya (bitter squash) and polished germinated rice.

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