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Pickled horse mackerel in Nanban ｜ White rice.com Channel's recipe transcription

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White rice.com channel

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Ingredients

Bean horse mackerel : 300g
Leek : One
Chili : One
Fried oil : Appropriate amount
(A) Kelp soup stock : 200ml
(A) Vinegar : 150ml
(A) Sugar : 4 tbsp
(A) Soy sauce : 2 tablespoons
(A) Sake : 2 tablespoons
(A) Salt : 2/3 teaspoon
(A) Mirin : 2 tablespoons

Time required

30minutes

Procedure

1) Make Nanban vinegar 00:23
Put all the seasonings in (A) in a pan and bring to a boil.
2) Bake long onions 00:51
Roast the green onions and add a brown color to both sides.
3) Combine chili and green onions with Nanban vinegar 01:02
Transfer the nanban vinegar to a bowl, combine the peppers without seeds, and 2 and let it cool.
4) Prepare the bean horse mackerel 01:24
For bean horse mackerel, pinch the gills and cotton with your fingers to remove them, and wipe off the water in the stomach with kitchen paper.
5) Fried 01:40
Prepare frying oil and fry the horse mackerel slowly at a low temperature of 150-160 ℃. Estimated frying time is 7 to 8 minutes after adding horse mackerel. Open the lid several times on the way and move the horse mackerel lightly.
6) Soak in Nanban vinegar 02:10
If the water is drained and the oil bubbles become smaller, you can soak it in Nanban vinegar while it is still hot.

Point

・ Because the freshly fried horse mackerel is immediately soaked in Nanban vinegar, make Nanban vinegar before deep-fried horse mackerel.
・ If the surface of horse mackerel is too wet, it will also cause oil splashes, so wipe off the water on the surface.
・ The degree of frying varies depending on the size of the horse mackerel and the amount of frying oil, so it is advisable to adjust the time as appropriate to determine the state in which the horse mackerel is crispy.
・ If you soak horse mackerel in Nanban vinegar, you can eat it at any time! It's delicious even if you put it on the table immediately and eat it, or if you soak it for more than a day and mix it well with Nanban vinegar, both are delicious!