Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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    2-34-8, Nishiogu116-0011
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    2-34-8, Nishiogu116-0011
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    2-34-8, Nishiogu116-0011
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    2-34-8, Nishiogu116-0011
    May 22(Wed) 10:00-12:30

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    2-34-8, Nishiogu116-0011
    May 30(Thu) 10:00-12:30

    Ramen & Gyoza

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    2-34-8, Nishiogu116-0011
    Jun 3(Mon) 10:00-12:30

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Recipe : Salmon Nanbanzuke

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Nanbanzuke (南蛮漬け) is a dish in which fish or meat is deep fried and then marinated in sweet vinegar and aromatic vegetables such as red pepper and leeks. The term “Nanban” comes from the “Nanban trade (南蛮貿易)” that began around the 16th to 17th century, and refers to the people and products of Spain and Portugal, who were the trading partners at that time.

It is said that the escabeche and its unique cooking method introduced from these countries gave rise to the term “Nanbanzuke”.

Nanban-zu(南蛮酢), made by adding soy sauce, sugar, and other seasonings to vinegar, has a familiar sweet and sour taste. It is delicious hot or cold, and the flavor changes depending on how long the fish has been marinated. This time, we will introduce Nanbanzuke using salmon.


Ingredients (2 servings) :

Salmon Nanbanzuke:
2 fillet Salmon
1/2 tsp Ginger juice
1 Tbsp Mirin  *Sake is also OK!
2 tsp Soy sauce
Canola oil, as needed
Potato starch, as needed

(Nanban sauce:)
30g Carrot
20g Cucumber
2 Cherry tomato
3 Tbsp Dashi *soup stock
1 Tbsp Sugar
1/2 Tbsp Soy sauce
2 tsp Rice vinegar

Tofu Salad:
1/2 size Silken tofu
1/2 piece Shiitake mushroom
1 bundle Spinach
30g Carrot
1/2 Cup Dashi
1 tsp Soy sauce
1 tsp Sugar

(Seasonings:)
1 tsp Soy sauce
2 Tbsp White sesame
1 tsp White miso
1 Tbsp Sugar

Miso soup:
2 Cup (400ml) Dashi soup stock
2 Tbsp Miso
1 bundle Rape blossoms
1/4 sheet Fried tofu
1/2 piece Shiitake mushroom

mini Onigiri:
200g Japanese rice *steamed
1/4 size Nori seaweed
Water, as needed

Directions :

Salmon nanbanzuke:
1. Grate ginger and squeeze out the juice.
2. Cut the salmon to make 4 fillets total. Then, marinate with soy sauce and mirin.


3. Cut carrot, cucumber and cherry tomato into small pieces. Then, microwave for 2 minutes.
4. Put dashi, soy sauce, sugar and rice vinegar in a bowl and heat until sugar dissolves.


5. Coat the salmon with potato starch and deep fry until golden brown.


6. Put the mixture (4) in a pot, add vegetables. Then, add potato starch and stir well to make starchy sauce.
7. Pour the nanban sauce over the salmon.

Shiraae (Tofu salad):
1. Place the kitchen paper over the bowl and put tofu. Mush tofu and drain well.
2. Cut the carrot into match stick sizes. Thinly slice the shiitake mushrooms. Cut spinach into small pieces.
3. Put spinach and little water in a heat resistance container and microwave for 2 minutes. Squeeze and drain the spinach.
4. Put carrot and shiitake mushrooms in a pot and add dashi, sugar and soy sauce. Simmer until the liquid evaporates.
5. Roast the white sesame seeds in a frying pan and grind them with using mortar and pestle.
6. Add tofu and simmered vegetables. Then, put seasonings and mix well.

Miso soup:
1. Cut fried tofu, shiitake mushrooms and rape blossoms into small pieces.
2. Add dashi soup stock in a pot and start to heat with medium flame.
3. Put the stem of rape blossoms first. Then, fried tofu and shiitake mushrooms. At the very end, add rape blossoms leaves. 4. When it cooked, add miso paste.
5. Just before boiling, turn off the heat.

mini Onigiri:
1. Prepare the steamed Japanese rice.
2. Make small balls.
3. Wrap the rice balls in seaweed.

Related Video:

YUCa’s Tips:

1. A plain flour also works when frying salmon fillets.
2. Use silken tofu to make smooth texture tofu salad.
3. Season the veggies in advance before mixing with tofu and sesame.
4. 
Use the fun and useful gadget to make cute rice balls.

Note: 

This recipe was first submitted in Mar 6th, 2021 and resubmitted in Nov 17th, 2023 to reflect recipe revisions and additional photos.

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