Aji Fry

Horse mackerel, filleted, is breaded in panko and fried. The crumb crackles on the surface, giving way to the oily, blue-fish richness of the meat underneath. It carries none of tonkatsu's heaviness, and whether finished with sauce or a squeeze of lemon, the fish's own flavor is said to come through directly.

Horse mackerel is filleted and boned, seasoned with salt and pepper, breaded in flour, egg, and panko in that order, and fried golden at around 170°C. Carefully removing every bone is said to determine how easy it is to eat, and it's typically plated with shredded cabbage; some shops fry it in rice oil for a lighter finish.

Chiba prefecture holds some of the richest horse mackerel fishing grounds in the country, known for regional brands like the oily 'golden aji.' Frying, a technique borrowed from Western cooking, is thought to have taken root as a quick way to cook fresh mackerel, with shops closer to the landing port able to serve it at its freshest.