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Nanban-zuke Salmon | Transcript of restaurant Sakura's recipe

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Number of Videos
487本

Ingredients

  • salmon : 220g
  • 塩 : 1つまみ
  • 酒 : 大さじ1
  • 醤油 : 大さじ1/2
  • 三つ葉 : 1/2束
  • 玉ねぎ : 1/4
  • 酢 : 大さじ4
  • 白だし : 大さじ1
  • 砂糖 : 大さじ1
  • みりん : 大さじ1
  • 輪切りの鷹の爪 : お好みで

Time required

50minutes

Procedure

  1. 1) Cut the trefoil 00:20

    Cut the trefoil into 5 cm widths.

  2. 2) Prepare salmon 01:34

    Place the salmon on a cutting board with the body down and remove the dirt on the surface of the skin with a kitchen knife. Turn it over, remove the bones with tweezers, and wipe the surface with kitchen paper.

  3. 3) Season the salmon 04:04

    Cut the salmon into bite-sized pieces, add salt, sake, and soy sauce and knead. Let it sit for about 5 minutes to let the taste blend in.

  4. 4) タレを作る 05:10

    ボウルに酢、白だし、砂糖、みりん、輪切りの鷹の爪を入れて600Wの電子レンジで30秒加熱する。

  5. 5) 玉ねぎを加える 06:06

    タレにスライスした玉ねぎを加えて混ぜ合わせる。

  6. 6) 小麦粉を馴染ませる 07:08

    ボウルに小麦粉、鮭を入れて馴染ませる。

  7. 7) 鮭を加熱する 08:00

    フライパンに油をひいて、余分な小麦粉を落とした鮭を並べて加熱する。

  8. 8) 仕上げる 09:29

    鮭に焼き色がついたらソースに絡めて完成。

Point

・ Remove dirt from salmon skin with a kitchen knife and then wipe it off with kitchen paper.
・ It is good to remove salmon bones in advance.
・ Add hawk claws as you like.
・ After heating the sauce, lightly mix the whole so that the sugar melts.
・ It is recommended to heat salmon with 70% of the skin and 30% of the body.
・ Salmon should be entwined with the sauce while still hot.

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