Aji Bento Recipe

Prepare and score fish

Rinse each horse mackerel under cold water and pat dry thoroughly with paper towels. If not already gutted and scaled, remove guts, rinse cavity, and remove scales. Make two shallow diagonal 1/4-inch (6 mm) cuts on each side of the fish to help cook evenly and allow the marinade to penetrate.

Season

Sprinkle the fish lightly with coarse salt (use about 1/4 tsp per side), then sprinkle the ground black pepper into the cavity and on the skin. Place fish in a shallow dish and pour sake and soy sauce over them, turning to coat. Let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes). Pat dry again before coating — excess moisture prevents a crisp crust.

Set up a breading station with three shallow bowls. In the first bowl combine the all-purpose flour, cornstarch, 1 tsp salt, and 1/2 tsp white pepper and mix well. In the second bowl whisk the lightly beaten egg with the ice-cold water to make a thin batter. In the third bowl spread the panko breadcrumbs in an even layer.

Dredge each fish lightly in the flour mixture, shaking off excess. Dip the fish into the egg batter, ensuring the scored sides and cavity edges are covered. Finally press the fish into the panko, coating completely and gently pressing crumbs onto the skin and cuts so they adhere. Set the breaded fish on a wire rack and let rest 5 minutes so the coating firms.

Heat oil in a deep heavy skillet or small pot to 180°C (355°F). If you don’t have a thermometer, test by dropping a few breadcrumbs into the oil; they should sizzle and turn golden in about 30–45 seconds.

Fry the breaded horse mackerel in batches — don’t overcrowd. Gently lower each fish into the hot oil. Fry for about 3–4 minutes per side (6–8 minutes total) for a 5–6 inch fish, or until the coating is deep golden and the flesh flakes easily near the backbone. Turn once midway using tongs. Adjust time for larger or smaller fish.

Remove fried fish to a paper towel–lined plate or a wire rack to drain for 1–2 minutes. While still hot, squeeze lemon or sudachi wedges over the fish and optionally sprinkle with finely sliced scallions and a small dab of grated ginger on the side for dipping.

Serve immediately while hot and crisp alongside steamed rice, pickles, and shredded cabbage or include in a bento box as desired.