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Japanese Food - Japanese Cooking - Japanese Recipe - Koaji no Nambanzuke
att. Recipe - Koaji no Nambanzuke

Koaji no Nambanzuke (Deep fried small mackerel marinated in seasoned vinegar)

Ingredients (serves 4):

16 small mackerel (koaji)
*8 cm (3 inches) to 10 cm (4 inches) long
50 g (0.1 lb) flour
1 red pepper
1 cup of vinegar
4 tablespoons sugar
1 tablespoon soy sauce
1 onion (tamanegi)
2.5 cups salad oil

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Directions:

1.Mix vinegar, sugar, soy sauce. Remove the seed of red pepper, cut it into 1 mm (0.04 inch) -thick rounds.

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2. Cut the onion in half and cut them into 1 mm (0.04 inch) -thick slices.

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3. Remove the Zeigo, clean and wash the fish. (Zeigo are scales located near the tail.)

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4. Coat the fish in the flour.

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5. Heat the oil to 180 degrees C. Deep fry the fish in the oil.

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6. Leave the deep-fried fish in the marinade. Add the onion and red pepper. Let it cool until the fish is well soaked. Cooling in a refrigerator increases the dish’s taste.

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Tips:
-Small mackerel are substitutable with pond melt (wakasagi), shishamo smelt, and large mackerel fillets.
-If mild taste is favored, omit the red pepper. If light taste is favored, add 1 tablespoon of lemon juice.
-Besides the onion, enjoy variations such as grilled leek (5 cm or 2 inches), 2 mm (0.08 inch) -thick paprika, or petit tomato.

 
Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz
 

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