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Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mackerel “namban-zuke”. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Sake-namban-zuke – marynowane kawałki łososia w delikatnej zalewie octowej / salmon with vinegar sauce..especialmente em longas viagens, eram mantidos em vinagre que os impedia de se deteriorarem durante meses. assim surgiu o escabeche, técnica muito utilizada no Japão (Namban-zuke)." Iwashi no namban-zuke (sardines frites marinées à la sauce de SOJA vinaigrée). Poissons et fruits de mer >>. Un piatto ricco di storia e arrivato in Giappone grazie ai portoghesi che ci hanno insegnato la tecnica della conservazione degli alimenti con l'aceto.
Mackerel “Namban-zuke” is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Mackerel “Namban-zuke” is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mackerel “Namban-zuke”:
- Make ready 2 fillets mackerel
- Get 1/4 onion
- Make ready 5 cm carrot
- Take 6-8 fine bean
- Prepare 1 tbsp flour
- Get 3 tbsp vinegar
- Get 2 tbsp sake (or white wine)
- Take 1-2 tbsp sugar
- Prepare 2 tbsp soy sauce
- Get 1 pinch chilli flake
- Take oil for shallow fry
- Prepare some salt
Steps to make Mackerel “Namban-zuke”:
- Cut mackerel into pieces and sprinkle some salt and leave it for 10mins. (To reduce fishy smell)
- Slice vegetables thinly.
- Mix the seasonings from vinegar to chilli flake. (I forgot to add chilli flake this time!)
- Dab the mackerel with kitchen paper to remove water on both sides. Then thinly cover with flour.
- Shallow fry mackerel both sides then wipe and remove the oil in the frying pan with kitchen paper.
- Add vegetables and stir fry about 1min then serve in a dish.
- Heat the mixed seasoning in the same frying pan until it’s starting to bubble. Then pour it on the vegetables and mackerel.
- It’s good as a cold dish in summer (cool it down in fridge) but also good warm, with Japanese rice and miso soup:)
- I used cider vinegar as it is easy to find in the UK but traditionally we use rice vinegar or malt vinegar.
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So that’s going to wrap it up for this exceptional food mackerel “namban-zuke” recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
