Yellowtail Nanbanzuke

recipe

Ingredients (for 4 servings)

Yellowtail
Onion and carrot
500g
1/2 piece
Celery and paprika
Cut kelp
1個
5g
potato starch
Frying oil
大さじ3
to taste
[Mixed vinegar]Dashi stock
1 cup
[Mixed vinegar]Apple Vinegar and light soy sauce
3/4 cup
[Mixed vinegar]Honey (Recommended Wild Flower Honey from SUGI BEE GARDEN)
1 1/2 tablespoons
Radish sprouts and kabosu[For decoration, if available]
As appropriate

How to make it

1 Slice the onion thinly. Remove the strings from the celery and cut it into 5cm-long strips. Peel the carrot, cut it into 5cm-long diagonal slices, then cut it into julienne strips. Cut the pepper in half, remove the seeds, and cut it into 5cm-long strips.

2 In a storage container[Mixed vinegar]Add the cut kelp and mix well. Add red chili pepper to taste.

3 Cut the yellowtail into bite-sized pieces and lightly coat with potato starch. Heat the frying oil to 180℃, add the yellowtail and fry until crispy. Drain off any excess oil and place in step 2 while still hot.

4 Place in the fridge for a while to let the flavors blend.

5 Serve in a bowl and garnish with radish sprouts or kabosu to taste.

The products used in this recipe.

Acacia Honey - Made in Hungary (500g/poly)

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