Kabuto Age Recipe

Rinse the fish heads and collars under cold running water to remove any blood or loose scales. Pat dry thoroughly with paper towels.

Trim any very small fins or ragged edges that might burn when frying. If some pieces are very large, cut them in half through the backbone so pieces are 5–8 cm wide for even frying.

Place the cleaned fish pieces in a bowl. Sprinkle with 1 tsp salt and 1 tsp black pepper, pour 50 ml sake over them, toss gently, and let sit 10 minutes. Pat dry again before coating (excess moisture prevents a crisp crust).

Prepare coating

In a bowl, whisk together 100 g all-purpose flour, 50 g cornstarch and 1 tsp baking powder until evenly combined. Keep a shallow tray for dredging and a separate bowl for tempura-style batter.

Make a light batter: in the separate bowl combine 180 ml cold water and 4 ice cubes (to keep batter cold) and gradually whisk into about 100 g of the flour-cornstarch mixture until just combined. Batter should be slightly lumpy and thin enough to coat the fish lightly. Reserve some dry mix for dusting.

Heat vegetable oil in a deep pot or fryer to 170–175°C (340–350°F). Use a thermometer if available. Oil should be deep enough to submerge the fish pieces (about 3–4 cm above pieces in the pot).

Lightly dredge each pat-dry fish piece in the reserved dry flour-cornstarch mix, tapping off excess. Then dip into the cold batter so the surface is coated but not dripping with thick batter.

Fry in batches: gently lower 3–4 pieces into the oil (do not overcrowd). Fry for 3–5 minutes, turning once, until the coating is golden and fish is cooked through (collar flesh should flake and reach opaque). Thicker pieces may need up to 6–7 minutes. Maintain oil temperature between 165–175°C.

Remove fried pieces with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 90°C (200°F) oven if preparing multiple batches.

If using store-bought ponzu, taste and adjust with up to 1 tsp soy sauce or 1 tsp mirin if you prefer slightly less tartness or more balance. For a quick homemade ponzu: combine 80 ml soy sauce, 40 ml citrus juice (yuzu if available or lemon), and 20 ml rice vinegar; strain over a bowl and chill briefly.

Prepare grated daikon: grate 150 g daikon and squeeze gently in a clean towel or mesh to remove excess water so it will sit on the fish without watering down the ponzu. Place in a small bowl.

Slice the lemon into wedges. Thinly slice red onion and separate into rings (if too sharp, soak slices 5 minutes in cold water and drain). Shred cabbage finely and mound on a serving platter as a bed for the fried fish.

Arrange shredded cabbage and red onion on a large serving plate. Place fried fish heads and collars on top or alongside the cabbage bed.

Spoon a little grated daikon onto each fish piece, or offer the grated daikon in a small bowl at the side for guests to add themselves.

Serve ponzu in a small dipping bowl alongside the fish. Provide lemon wedges to squeeze over the fried fish for brightness.

Garnish with toasted sesame seeds and thinly sliced scallions if using. Serve immediately so the coating remains crisp.