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南蛮漬け（豆アジの南蛮漬け）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

Bean horse mackerel : 12 (195g after preparation)
玉ねぎ : 1/2個(90g)
ピーマン : 1個(45g)
にんじん : 29g
糸唐辛子 : 適量
(A) Dashi : 400ml
(A) Soy sauce : 100ml
(A) Vinegar : 100ml
(A) Mirin : 100ml
(A) sugar : 大さじ2(6g)
片栗粉 : 適量
油 : 適量

Time required

40minutes

Procedure

1) cut material 01:00
Peel the skin of the onion and wash it with the carrots and peppers.
Wipe dry.
Cut off the root of the onion.
Make 2 cuts on the side and slice into 2mm thick slices.
Core the peppers and cut into rings.
Cut the ends of the carrots and cut them into 4cm pieces.
2) Prepare the horse mackerel 04:21
Wash the bean horse mackerel with water and remove the zeigo from both sides.
Remove the scales and cut diagonally down to the bottom of the pectoral fin.
Remove the belly bones and wash.
Wipe off moisture with kitchen paper.
3) fry 06:13
Put (A) in a pan and bring to a boil.
Add oil to a frying pan and heat.
Sprinkle potato starch on 2 and tap to remove excess powder.
Fry 2 when the oil reaches 160-170 degrees.
Fry for 5 minutes, then flip over.
Finally, increase the heat and when the oil reaches 170 degrees, remove it while draining the oil.
4) 漬ける 09:39
Put 3 (A) in a storage container and pickle 3.
1. Add chili peppers, cool, and place in the refrigerator for half a day.
Finished on a plate.

Point

・It can also be applied to nanban-zuke such as mackerel, sardines, salmon, smelt, and chicken.
- Can be stored in the refrigerator for 7 days.
・Use horse mackerel that is 14 to 15 cm long as they are.
・Onions can be substituted with green onions.
・When adding carrots for color, use 1/3 of the total amount to make it look beautiful.
・When frying, it's best not to touch it much except to turn it inside out.
・When pickling, it is best to pickle both (A) and the horse mackerel while they are still warm.