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

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

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