Nanbanzuke vinegar
This vinegar is perfect for marinating fried fish like horse mackerel, as well as squid and shrimp. Adding it to hot ingredients allows the flavors to penetrate well.
Since the acidity of the vinegar will evaporate if heated for too long, stop heating it after just one boil.
The umami of the bonito flakes will be released as it cools, so be sure to let it cool completely before straining. If you're short on time, you can cool it over ice water.
Since the acidity of the vinegar will evaporate if heated for too long, stop heating it after just one boil.
The umami of the bonito flakes will be released as it cools, so be sure to let it cool completely before straining. If you're short on time, you can cool it over ice water.
How to make it
1
Put the ingredients in [A] into a pot and heat
2
Once the sugar has dissolved, add the bonito flakes, bring to a boil, then add the chili peppers, turn off the heat and let cool
3
Once cooled, strain thoroughly over a colander lined with cheesecloth and it's done
material
-
[A]
- Bonito dashi
- 1/2 cup
-
- vinegar
- 1/2 cup
-
- Dark soy sauce
- 3 tablespoons
-
- Alcohol
- 1 tablespoon
-
- sugar
- 3 tablespoons
-
- Bonito shavings
- 10g
-
- Eagle's Claw
- 1/2
[PR]
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