Nanbanzuke

👥 4 servings
🗣️ English (detected)
category: Fried & Crispy
counters: Japanese Home Cooking
aka: 南蛮漬け, nanbanzuke, nanbanzuke, なんばんづけ, 鯵の南蛮漬け, aji no nanbanzuke, fried fish in sweet vinegar, Japanese escabeche
pairs-with: dashi, gohan, kinpira-gobo
slack: forgiving — the fish goes into the marinade hot; cold fish dropped into cold vinegar never takes it in and stays a separate crisp thing
step: slide in hot, then chill 2 hr
#japanese #fish #vinegar #fried #make ahead #summer

From: John Chen's Tabular Recipes

🥘 Ingredients

  • rice vinegar ½ cup
  • dashi ½ cup
  • soy sauce 3 Tbs
  • mirin 2 Tbs
  • sugar 2 Tbs
  • onion 1
  • carrot ½
  • dried red chile 1
  • horse mackerel 1 lb
  • potato starch ¼ cup
  • neutral oil 2 cups
  • &(2)nanbanzu

🍳 Cookware

  • saucepan
  • dish
  1. 1
    Hot fish into cool vinegar is the operation this dish is built on, and it has to happen while the fish is still spitting.
  2. 2
    Warm rice vinegar , dashi , soy sauce , mirin and sugar in a saucepan 2 min until the sugar has gone, then pour it over onion , carrot and dried red chile laid in a shallow dish .
  3. 3
    Dust horse mackerel in potato starch and fry it in neutral oil 4 min , until it is pale gold and the small bones have gone crisp enough to eat.
  4. 4
    Slide @&( timer straight into &(2)nanbanzu while it is still hissing, turn each piece once so it is covered, and 2 hr in the fridge before eating it.

Actions

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