Name: Nanbanzuke (Horse Mackerel Escabeche)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 carrot, cut into thin matchsticks; 125 ml (4 fl oz/½ cup) soy sauce; 12 small horse mackerel or other mackerel; 2 cm (¾ in) ginger, cut into thin matchsticks; ½ red onion, sliced; 125 ml (4 fl oz/½ cup) rice vinegar; 2½ tablespoons water; 1 tablespoon raw (demerara) sugar; flour, for dusting; sunflower oil, for frying; 3 cm x 3 cm (1¼ in x 1¼ in) piece kombu seaweed; chopped red chilli – optional

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

½ red onion, sliced
1 carrot, cut into thin matchsticks
2 cm (¾

Method

Combine all the marinade ingredients in a bowl, adding a little chopped chilli, if you like. Add the onion, carrot and ginger to the marinade. Remove the heads of the horse mackerel and gut them – or ask your fishmonger to do this for you. Dry them well inside with paper towel. Put some flour on a plate and dust the mackerel with flour, shaking gently to remove any excess. Pour a 3 cm (1¼ in) d

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Ingredients

Method

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