Salmon pickled in nanban
If you pickle it and leave it for about half a day, the flavor will soak in and it will be delicious.
How to make it
1
Warm the nanbanzuke base.
2
Cut the salmon fillets into bite-sized pieces and sprinkle them all with kamishin flour.
3
Heat the frying oil and fry the salmon from [2] for about 1.5 minutes. In the same pot, fry the long green onions, cut into 2cm lengths, for just under 1 minute.
4
Remove the vegetables and salmon from the oil and immediately transfer them to warmed nanbanzuke base, boil for about 30 seconds, and turn off the heat to allow the flavor to soak. (You can add a hawk claw if you like.)
5
Stop the shishi pepper with a toothpick, quickly fry it in low-temperature oil, then add it to the Nanbanzuke that has been turned off. Leave until everything cools down and it's finished.
Ingredients for 2 people
-
- Nanbanzuke vinegar
- 1 cup
-
- Raw salmon fillet
- 2 slices
-
- You can also use kashin flour
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- Long onion
- 1/2
-
- A hawk claws to your liking
- 1 bottle
-
- Shishito Chicken
- Two
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