Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Deep-Fried Salmon Marinated in Nanbanzu
- Ingredients (Serves 4)
- *4 salmon fillets
*1 knob ginger
*2 sudachi Japanese citrus
*2 red chili peppers
*3 tbsp flour
*salt & pepper
*2 tbsp soy sauce
*1 1/2 cups vinegar
*5 tbsp sugar
*1 cup dashi stock
* juice from 2 sudachi Japanese citrus
1 Combine the soy sauce, vinegar, sugar, dashi, salt and juice from sudachi in a ball and mix them to make the Nanbanzu sauce.
2 Cut the carrot into 5cm julienne. Slice the onion.
Cut the celery into 5cm julienne. Cut the ginger into 5cm julienne. Slice the sudachi. Chop the red chili pepper.
3 Cut the salmon into 1cm-thick and 4cm square pieces.
Sprinkle salt and pepper over the salmon and cover the salmon completely with flour.
Deep-fry the salmon in the oil and remove from the pan.
Marinate them in Nanbanzu while they are hot.
Add the carrots, onion, celery, sudachi and red chili pepper. Wrap it and keep it for a while to marinate.