Nanban pickled saury
The key is to put freshly fried sanma into the Nanban vinegar. By adding it while it's still hot, the flavors will blend better
How to make it
1
Use saury filleted into three pieces and cut into bite-sized pieces
2
Coat the entire surface with joshinko flour and fry in 170°C oil for about 2 minutes
3
Put the seasonings (A) into a pot and bring to a boil. Add the fried saury, then turn off the heat and let it sit for about 10 minutes
4
Serve in a bowl and top with chili threads to taste
Ingredients for 2 people
-
- Saury
- About 100ℊ
-
- salt
- A little
-
- Joshinko
- A little
-
- Fried oil
- Appropriate amount
-
[A]
- Use the one that has been boiled down in mirin
- 50㏄
-
- Light soy sauce
- 30㏄
-
- vinegar
- 50㏄
-
- Bonito dashi
- 1 cup
-
- sugar
- 1/2 tbsp
-
- Eagle's Claw
- 1/2
-
- For the chili thread
- A little
[PR]
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