Sanma Nanbanzuke

Sanma Nanbanzuke

Products used in this recipe

Honey Vinegar (500ml)
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recipe

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.

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