Mackerel “Namban-zuke”
Mackerel “Namban-zuke”

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mackerel “namban-zuke”. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Mackerel “Namban-zuke” is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Mackerel “Namban-zuke” is something that I’ve loved my entire life.

Iwashi no namban-zuke (sardines frites marinées à la sauce de SOJA vinaigrée). Poissons et fruits de mer >>. Un piatto ricco di storia e arrivato in Giappone grazie ai portoghesi che ci hanno insegnato la tecnica della conservazione degli alimenti con l'aceto.

To get started with this recipe, we must first prepare a few components. You can have mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mackerel “Namban-zuke”:
  1. Take 2 fillets mackerel
  2. Prepare 1/4 onion
  3. Get 5 cm carrot
  4. Take 6-8 fine bean
  5. Take 1 tbsp flour
  6. Get 3 tbsp vinegar
  7. Take 2 tbsp sake (or white wine)
  8. Prepare 1-2 tbsp sugar
  9. Prepare 2 tbsp soy sauce
  10. Make ready 1 pinch chilli flake
  11. Make ready oil for shallow fry
  12. Take some salt
Steps to make Mackerel “Namban-zuke”:
  1. Cut mackerel into pieces and sprinkle some salt and leave it for 10mins. (To reduce fishy smell)
  2. Slice vegetables thinly.
  3. Mix the seasonings from vinegar to chilli flake. (I forgot to add chilli flake this time!)
  4. Dab the mackerel with kitchen paper to remove water on both sides. Then thinly cover with flour.
  5. Shallow fry mackerel both sides then wipe and remove the oil in the frying pan with kitchen paper.
  6. Add vegetables and stir fry about 1min then serve in a dish.
  7. Heat the mixed seasoning in the same frying pan until it’s starting to bubble. Then pour it on the vegetables and mackerel.
  8. It’s good as a cold dish in summer (cool it down in fridge) but also good warm, with Japanese rice and miso soup:)
  9. I used cider vinegar as it is easy to find in the UK but traditionally we use rice vinegar or malt vinegar.

So that’s going to wrap this up for this exceptional food mackerel “namban-zuke” recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!