Ayaman Cooking's nanban-zuke has the perfect dashi flavor and isn't too sour, so kids will gobble it up! It gets even silkier and more delicious when chilled—seriously the best!
Ingredients
2 servings- Small horse mackerel (aji)7-8
- Onion1/4
- Carrot1/3
- Potato starchto taste
- ★Rice vinegar100 ml (1/2 cup)
- ★Instant dashi powder1 tsp
- ★Soy sauce2 tsp
- ★Sugar2 tbsp
- ★Salt1/3 tsp
Directions
50 min- 1
Remove the gills and intestines from 7-8 small horse mackerel and fillet them into 3 pieces. In a separate container, combine all the ★ seasonings and mix well.
- 2
Cut 1/4 onion into thin slices perpendicular to the grain, and julienne 1/3 carrot very thinly. Add both to the container with the seasonings.
- 3
Coat the mackerel evenly with potato starch, pressing gently to adhere, and deep-fry in oil heated to 180°C.
- 4
Once fried, place briefly on paper towels to drain excess oil, then immediately add the hot fish to the seasoning mixture.
- 5
Gently push the vegetables aside, submerge the mackerel in the marinade, flip to coat both sides, then arrange the vegetables on top.
- 6
Let sit at room temperature for at least 30 minutes for the flavors to absorb. Refrigerate for an even silkier, more mellow taste.
- 7
Since the marinade is made without water, it keeps refrigerated for up to 1 week.
- 8
If you prefer it sweeter, you can add an extra 1/2 tbsp sugar to adjust to your taste.
Tips
As it cools, the acidity mellows and the flavor becomes smoother and more refined. The marinade is made without heating, making it quick and easy to prepare. When marinating the fish, ensure it's well coated and the flavors blend thoroughly.
Nutrition
Per serving- Calories260 kcal
- Protein16 g
- Fat9 g
- Carbs26 g
- Sodium1.6 g
Ayaman Cooking's nanban-zuke has the perfect dashi flavor and isn't too sour, so kids will gobble it up! It gets even silkier and more delicious when chilled—seriously the best!
Ingredients
2 servings- Small horse mackerel (aji)7-8
- Onion1/4
- Carrot1/3
- Potato starchto taste
- ★Rice vinegar100 ml (1/2 cup)
- ★Instant dashi powder1 tsp
- ★Soy sauce2 tsp
- ★Sugar2 tbsp
- ★Salt1/3 tsp
Directions
50 min- 1
Remove the gills and intestines from 7-8 small horse mackerel and fillet them into 3 pieces. In a separate container, combine all the ★ seasonings and mix well.
- 2
Cut 1/4 onion into thin slices perpendicular to the grain, and julienne 1/3 carrot very thinly. Add both to the container with the seasonings.
- 3
Coat the mackerel evenly with potato starch, pressing gently to adhere, and deep-fry in oil heated to 180°C.
- 4
Once fried, place briefly on paper towels to drain excess oil, then immediately add the hot fish to the seasoning mixture.
- 5
Gently push the vegetables aside, submerge the mackerel in the marinade, flip to coat both sides, then arrange the vegetables on top.
- 6
Let sit at room temperature for at least 30 minutes for the flavors to absorb. Refrigerate for an even silkier, more mellow taste.
- 7
Since the marinade is made without water, it keeps refrigerated for up to 1 week.
- 8
If you prefer it sweeter, you can add an extra 1/2 tbsp sugar to adjust to your taste.
Nutrition
Per serving- Calories260 kcal
- Protein16 g
- Fat9 g
- Carbs26 g
- Sodium1.6 g
Tips
As it cools, the acidity mellows and the flavor becomes smoother and more refined. The marinade is made without heating, making it quick and easy to prepare. When marinating the fish, ensure it's well coated and the flavors blend thoroughly.