Nanbanzuke

Name: Nanbanzuke (Marinated Salmon)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 300 ml (10½ fl oz) Basic Dashi Stock (or use powdered dashi); 300 ml (10½ fl oz) Basic Dashi Stock (or use powdered dashi); 90 ml (3 fl oz) sunflower oil; ¼ cup (30 g) cornflour (cornstarch) or potato flour; 1 onion, thinly sliced; 1 carrot, cut into thin matchsticks; 3 tablespoons freshly squeezed lemon juice; 500 g (1 lb 2 oz) salmon fillets, cut into 1.5 cm (⅝ inch) slices; 1 red and 1 green capsicum (pepper), thinly sliced; ¾ cup (185 ml) rice vinegar; 1 red and 1 green capsicum (pepper), thinly sliced; 1 red and 1 green capsicum (pepper), thinly sliced; 1½ tablespoons sake; 1½ tablespoons light brown sugar; 2½ tablespoons soy sauce; 4½ tablespoons mirin; ¼ cup (30 g) cornflour (cornstarch) or potato flour; ¼ cup (30 g) cornflour (cornstarch) or potato flour; sea salt and ground black pepper; sea salt and ground black pepper

Marinated Salmon

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is the perfect meal for a summer gathering and it can be served as a starter or a main. You can prepare it a day in advance and it will taste even better the next day.

Ingredients

Fresh

300 ml (10½ fl oz) Basic Dashi Stock (or use powdered dashi)
3

Asia
Japan
Starter
Fish course
Pescatarian
Summer

Method

First, prepare the marinade. Combine the dashi, vinegar, soy sauce, mirin, sake and sugar in a saucepan. Place over medium heat and cook until almost boiling, then remove from the heat and leave to cool. Add the lemon juice to the cooled marinade.

Season the salmon with salt and pepper and lightly coat with the cornflour.

Heat half the oil in a frying pan over medium heat and fr