Kyoto Cooking Circle monthly recipe
Sawara-no-Karaage (Deep-fried Marinated Spring Fish)
Ingredients (4 servings)：
	4 fillets Sierra(or other fish) Marinated dressing: 　2Tbsp sake, 2Tbsp light-soy-sauce, a little of fresh ginger juice 　Katakuriko-starch, Green seaweed flakes Vegetable oil, lemon
Directions：
	1. Cut Sierra fillet in half. Marinate fish in 　　seasoning sauce for10-15min. 　Pat fish dry, dust with katakuriko-starch 　 & katakuriko with green seaweed flakes, 　and shake off excess.
	2. Preheat oil to 170℃ and deep fly until brown.
	3. Serve with lemon wedges.

	** Japanese Seasonal Cuisine on the tray for Spring celebration ** April is a start of the year at schools and companies in Japan. Japanese families celebrate the happy start to the year with special dishes at home.　 Sekihan is a Japanese traditional dish for celebrations. It’s used for birthdays, weddings, some holidays, etc, because the red color symbolizes happiness. Let’s enjoy Japanese Spring in this cooking, using typical spring fish (we say this fish brings spring to us!), fresh vegetables, and Japanese sweets. Sekihan(Red-beans-rice) Sawara-no-Karaage(Deep-fried Marinated Spring Fish) Takenoko-to-Kinusaya-no-Aemono( Bamboo-shoot & Snow-peas with Japanese Dressing) Sakurafu-to-Kinome-no-Sumashijiru( Clear Soup with　Cherry-blossom　wheat-gluten and Sansho-leaf herb) Sakura-mochi (Japanese sweets dumpling with cherry-leaf)
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