In this episode chef Rika cooks tatsuta-age deep-fried mackerel, a fish that isn't just delicious and in season, but is rich in healthy fats that help the blood run smoothly and help prevent lifestyle diseases. She marinates it in a delicious marinade made with soy sauce and ginger, and fries it coated in a starch powder to keep it flaky and juicy. For the side dish, chef Rika makes a light soup, using plenty of cabbage - the perfect complement to fried fish. By using a bit of bacon, it brings out the sweetness of the cabbage. She also prepares a rich, flavorful salad made with asparagus and onsen eggs, one way of preparing boiled eggs.
