Small horse mackerel (koaji) can be enjoyed not only by frying as-is but also through several cooking methods that make the most of the whole fish, such as nanbanzuke (a dish of fried fish marinated in vinegar), karaage (Japanese-style deep frying), and bone senbei (crispy fried fish bones).

How to Use Small Horse Mackerel (Koaji) Efficiently: Cooking Methods and Tips: sushi rice image
Track how the rice separates and holds together alongside the cooking conditions.
## Nanbanzuke ### Procedure 1. Remove the gills and internal organs from the small horse mackerel, rinse under water, and thoroughly pat dry. 2. Lightly coat the fish with potato starch and deep-fry at 170–180°C until crispy. 3. Marinate the fried fish in combined nanban vinegar sauce (a mixture of vinegar, sugar, soy sauce, and salt), adding vegetables such as onion and carrot to let the flavors meld. ### Cautions - If the frying oil is too hot, the surface of the fish may burn before the inside cooks thoroughly. - If the nanban vinegar sauce tastes too sour, dilute it with water or dashi broth and adjust flavor with sugar or soy sauce. ### Common Pitfalls - Under-frying may leave the fish undercooked. - Insufficient marinating time may result in flavors not fully absorbed. ### Unexpected Points - Nanbanzuke can be stored refrigerated for several days; flavor deepens with time, becoming even more delicious.

Karaage

Procedure

  1. Remove the gills and internal organs, rinse, and pat the small horse mackerel dry.
  2. Season with salt, pepper, sake, soy sauce, garlic, and ginger, then coat with potato starch.
  3. Deep-fry at 170–180°C until crispy.

Cautions

  • Over-seasoning may mask the natural flavor of the fish.
  • Frying at too low a temperature may cause the coating to become soggy.

Common Pitfalls

  • Over-frying can make the fish tough.
  • Frying at too high a temperature may burn the coating before the inside cooks.

Unexpected Points

  • Karaage remains tasty even when cold, making it perfect for lunch boxes.

Bone Senbei

Procedure

  1. Remove gills and internal organs, rinse, and dry the fish well.
  2. Sprinkle with salt and deep-fry at 170–180°C until crisp.
  3. Drain excess oil on kitchen paper, sprinkle with salt again, and serve.

Cautions

  • Under-frying results in bones that are too hard to eat comfortably.
  • Frying oil that’s too hot can burn the fish.

Common Pitfalls

  • Over-frying makes the fish too hard.
  • Too low oil temperature causes soggy coating.

Unexpected Points

  • Bone senbei is a popular snack paired with beer.

Summary

Small horse mackerel can be efficiently utilized through various dishes such as nanbanzuke, karaage, and bone senbei. By following each method’s steps and precautions while avoiding common mistakes, you can prepare delicious dishes. Give these methods a try and enjoy the versatility of koaji!