Sanma Nanbanzuke
Ingredients (Serves 2-4)
- Raw saury
2 tails
- onion
Large 1/2 piece
- carrot
1/4 bottle
- Red and yellow peppers
1/12 each
- Kelp and bonito stock【A】・・・200cc
Light soy sauce【A】...3 tablespoons
- sugar【A】...3 tablespoons
salt【A】...1/2 teaspoon
- Pure Honey Vinegar【A】・・・150cc
Mirin and sake【A】···1 tablespoon
- Sliced chili pepper and mitsuba
a little
- Wheat flour (strong flour if available) and salt
Appropriate amount
- Frying oil
Appropriate amount
How to make it
1Cut 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.
2Slice the onion thinly lengthwise and julienne the carrot and pepper.
3In a small pot【A】Add all the ingredients and bring to a gentle boil, then turn off the heat and allow to cool.
4Heat 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.
5While 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.