Nanbanzuke vinegar
The perfect vinegar for marinating fried fish such as horse mackerel, squid and shrimp. Adding it to hot ingredients will add a nice flavor to it.
If you keep the vinegar over the heat, acidity will disappear, so try to stop it at a boil.
When it cools, the flavor of the bonito broth will come out, so be sure to let it cool before straining. If you don't have time, you can cool it on ice water.
If you keep the vinegar over the heat, acidity will disappear, so try to stop it at a boil.
When it cools, the flavor of the bonito broth will come out, so be sure to let it cool before straining. If you don't have time, you can cool it on ice water.
How to make it
1
Put the ingredients in [A] in a pot and heat it.
2
Once the sugar has dissolved, add the bonito shaved flakes, and when it is brought to a boil, add the hawk claws, turn off the heat and let it cool.
3
Once it cools, strain it tightly on a soaked colander and it's finished.
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]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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