Nanban pickled saury
The key is to add freshly fried saury to Nanban vinegar. Adding it while it's hot will make the flavor blend better.
How to make it
1
The saury is made from three pieces. Cut into bite-sized pieces.
2
Sprinkle the whole with joshin flour and fry in 170°C deep oil for about 2 minutes.
3
Put the seasoning from [A] in a pot and bring to a boil, then turn off the heat and leave for about 10 minutes.
4
Serve in a bowl and topped with chili peppers if desired.
Ingredients for 2 people
-
- Saury
- Approximately 100ℊ
-
- salt
- A little
-
- Hoshino powder
- A little
-
- Fried oil
- Appropriate amount
-
[A]
- Used stewed mirin
- 50㏄
-
- Light soy sauce
- 30㏄
-
- vinegar
- 50㏄
-
- Bonito dashi
- 1 cup
-
- sugar
- 1/2 tbsp
-
- Eagle's Claw
- 1/2
-
- yarn chili pepper topping
- A little
[PR]
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