Sanma Nanbanzuke

recipe

Ingredients (for 2 to 4 servings)

Raw saury
onion
2 tails
Large 1/2 piece
carrot
Red and yellow peppers
1/4 bottle
1/2 each
Wheat flour (strong flour if available) and salt
Frying oil
to taste
to taste
Kelp and bonito stock【A】
Light soy sauce【A】
200cc
大さじ3
sugar【A】
salt【A】
大さじ3
1/2 teaspoon
Pure Honey Vinegar【A】
Mirin and sake【A】
150cc
大さじ1
Sliced chili pepper and mitsuba
a little

How to make it

1 Cut the sanma into three pieces and cut them into bite-sized pieces. Sprinkle a little salt on it, leave it for a while, and then wipe off any excess water.

2 Slice the onion thinly lengthwise and julienne the carrot and pepper.

3 In a small pot【A】Add all the ingredients and bring to a gentle boil, then turn off the heat and allow to cool.

4 Heat the frying oil to 170 degrees and deep fry the saury pieces (step 1), coating them lightly with flour, until they are golden and crispy.

5 While 4 is still hot, marinate it in 3's Nanban vinegar along with 2's vegetables and chili peppers to let the flavors blend. Serve in a dish and garnish with roughly chopped mitsuba.

The products used in this recipe.

Honey Vinegar (500ml)

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