Grilled saury chopped vegetables in nanban
Cut the vegetables as thinly as possible. By using umami vinegar, it is made into a nanbanzuke dish with a dashi aroma.
How to make it
1
Slice all the vegetables into shredded pieces. Myo, but the udon is shredded and then soaked in water.
2
Apply an appropriate amount of mirin soy sauce to the surface of the salmon, sprinkle with flour and grill 1 tablespoon of salad oil in a heated frying pan and brown it from the skin. Remove when both sides are cooked.
3
Heat 1 tablespoon of salad oil again in the same frying pan, add all the vegetables from [1] and fry. When the vegetables are lightly cooked, add the delicious vinegar, soy sauce, and hawk claws (if desired), and bring to a boil.
4
Pour the roasted salmon with [3] and blend for about 15 minutes and it's finished.
Ingredients for 2 people
-
- Myo
- 20g
-
- Carrots
- 20g
-
- green pepper
- 20g
-
- Udo
- 20g
-
- Salad oil
- 1 tablespoon
-
- Uma vinegar
- 100cc
-
- Dark soy sauce
- 1/2 tbsp
-
- Eagle's Claw
- If you like
-
[For Sawara]
- Sawara
- 2 slices
-
- Mirin soy sauce Mirin and soy sauce mixed in 1:1
- Appropriate amount
-
- cake flour
- Appropriate amount
-
- Salad oil
- 1 tablespoon
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