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Nanbanzuke of bean horse mackerel ｜ Party Kitchen ――Recipe transcription of party kitchen

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Ingredients

Dashi soup : 200ml
Soy sauce : 2 tablespoons
sugar : 2 tablespoons
sweet sake : 1 tablespoon
Round sliced pepper : Appropriate amount
Grain vinegar : 100ml
onion : 1/2 piece
green pepper : 1/2 piece
Bean horse mackerel : 10-12 tails
salt : a little
potato starch : Appropriate amount

Time required

45minutes

Procedure

1) Cut vegetables 00:10
Slice the onions and shred the peppers.
2) Make Nanban vinegar 00:33
Put soup stock, soy sauce, sugar, mirin, and red pepper in a pan and heat. When it boils, add grain vinegar. Cool well in the refrigerator.
3) Prepare the bean horse mackerel 01:29
Make a notch on the ventral side of the bean horse mackerel to remove the internal organs and gills. Rinse with water and wipe off any water.
4) Fried 02:16
Sprinkle salt on bean horse mackerel, sprinkle with potato starch and fry in oil at 170 ℃.
5) Soak in Nanban vinegar 03:17
Put Nanban vinegar in a bat, add 1 onion and freshly fried horse mackerel, and add peppers. Wrap it tightly so that the Nanban vinegar is spread all over, cool it in the refrigerator for at least 1 hour, and let it soak in the taste.

Point

・ On hot summer days, you can eat refreshingly with vinegar. Recommended for those who are a little bit hot in the summer.
・ Basically anything goes well with fish, so you can use your favorite fish.
・ When making Nanban vinegar, be aware that if you add grain vinegar and then boil it, the acidity and refreshing feeling of the vinegar will be impaired.
・ Bean horse mackerel prevents odor by wiping off moisture.
・ For bean horse mackerel, sprinkle potato starch firmly on the belly from which the internal organs have been removed.