●KOAJI NO NANBAN-ZUKE- Lightly Marinated Horse mackerel
- Nanban style
＜Ingredients(for two)＞
8 small horse mackerel
Nanban-vinegar:
1/3 cup rice vinegar
1/3 cup sugar
1/3 cup soy sauce
1 1/3 cups water
1 konbu (sea kelp) 10cm long
1 teaspoon red hot pepper (cut into thin round slices)
flour
oil for frying
1 cucumber
1 tomato
1)Scale, remove the gill, gut and clean the fish. For gutting, insert the knife
under the pectoral fin and cut toward the head. Then remove the inside.
After rinsing with water wipe dry the fish.
2)Brush both sides of the fish with flour and shake off excess amounts.
Then deep fry until it is golden in a oil heated to the temperature of 160
degrees Celsius.
3)Mix the ingredients for the nanban marinade. And place the fried horse
mackerel in the liquid.
4)The cucumber, and cut in half lengthwise then into bite size pieces. Cut the
tomatoes into blocks of different shape and sizes.
