Grilled saury chopped vegetables in nanban
Please cut the vegetables as thinly as possible. By using umami vinegar, the Nanbanzuke has a fragrant dashi stock flavor
How to make it
1
Thinly slice all the vegetables. Thinly slice the myoga and burdock root, then soak them in water
2
Apply a moderate amount of mirin and soy sauce to the surface of the sawara, then coat with plain flour and fry in a frying pan with 1 tablespoon of salad oil, skin side down, until golden brown. Once both sides are cooked through, remove from the frying pan
3
Heat another tablespoon of salad oil in the same frying pan, add all the vegetables from [1], and stir-fry. Once the vegetables are lightly cooked, add the umami vinegar, soy sauce, and chili pepper (optional) and bring to a boil
4
Pour (3) over the grilled sawara and let it sit for about 15 minutes
Ingredientsfor 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 Spanish mackerel]
- Spanish mackerel
- 2 slices
-
- Mirin and soy sauce: A mixture of mirin and soy sauce in a 1:1 ratio.
- Appropriate amount
-
- cake flour
- Appropriate amount
-
- Salad oil
- 1 tablespoon
[PR]
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