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Nanban-zuke Salmon | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

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Ingredients

  • raw salmon : 3 slices
  • ピーマン : 1個
  • 玉ねぎ : 1/2個
  • にんじん : 1/3個
  • 片栗粉 : 適量
  • 塩胡椒 : 適量
  • 唐辛子 : 1本
  • サラダ油 : 大さじ1と1/2
  • (A)みりん : 大さじ2
  • (A)だしの素 : 小さじ1/2
  • (A)水 : 150ml
  • (A)砂糖 : 大さじ1
  • 酢 : 大さじ3
  • 醤油 : 大さじ3

Time required

30minutes

Procedure

  1. 1) make sauce 01:31

    Put (A) in a small pot and bring to a boil.
    Add vinegar and heat until the pot skin is boiling.
    Turn off the heat and add soy sauce and mix.

  2. 2) prepare the onions 02:29

    Slice the onions along the grain.
    put in a bowl.
    Soak in water (not listed) for 5 minutes.
    Drain the water (out of quantity) and wipe off the water with kitchen paper.

  3. 3) prepare the peppers 03:01

    Remove the stem of the green pepper by pressing it with your finger.
    Remove seeds and cut in half.
    Remove the cotton part.
    shred.

  4. 4) にんじんの下準備をする 03:31

    にんじんの皮を剥く。
    にんじんを立てて薄くスライスする。
    切った箇所を下にして固定し、薄切りにする。
    細切りにする。

  5. 5) 唐辛子の下準備をする 03:57

    キッチンバサミで唐辛子を半分に切る。
    種を取り除き、輪切りに切る。

  6. 6) 容器に入れる 04:16

    容器に2、3、1、5を入れて混ぜる。

  7. 7) 生鮭の下準備をする 04:48

    生鮭を3〜4等分の食べやすい大きさに切る。
    塩胡椒を振る。
    両面に片栗粉をまぶす。

  8. 8) 加熱する 05:32

    フライパンにサラダ油を入れる。
    中火にかけて30秒ほど温める。
    弱めの中火にし、7の皮目を下にして入れる。
    1分ほど焼いたら裏返し、両面を3分ほど焼く。

  9. 9) 仕上げる 06:24

    6にピーマンを入れて混ぜる。
    8を入れて馴染ませる。
    ラップをかぶせて15分漬け込んで完成。

Point

・Use raw salmon that is not seasoned.
・You can change the vegetables as you like.
・If you don't like spicy food, you can omit the red pepper.
・Katsuo dashi is used for the dashi stock.
・Vinegar uses grain vinegar.
・Because the soy sauce loses its flavor, turn off the heat before adding it.
・Remove the insides of the green peppers as they cause a bitter taste.
・The red pepper can be replaced with sliced red pepper.
・During step 6, the green peppers change color, so I add them later, but if you don't mind the color, you can add them with the other vegetables.
・If there are bones in the raw salmon, remove them in step 7.
・By pickling the salmon while it is still warm, the flavor will permeate.

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