Yellowtail Nanbanzuke
Ingredients (Serves 4)
- Yellowtail
500g
- Onion and carrot
1/2 piece
- Celery and paprika
1 piece
- Cut kelp
5g
- potato starch
大さじ3
- Frying oil
Appropriate amount
- Dashi stock[Mixed vinegar]
1 cup
- Apple Vinegar and light soy sauce[Mixed vinegar]
3/4 cup
- Wild Flower Honey[Mixed vinegar]
1 1/2 tablespoons
- Radish sprouts and kabosu[For decoration, if available]
As appropriate
How to make it
1Slice 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.
2In a storage container[Mixed vinegar]Add the cut kelp and mix well. Add red chili pepper to taste.
3Cut 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.
4Place in the fridge for a while to let the flavors blend.
5Serve in a bowl and garnish with radish sprouts or kabosu to taste.