Mackerel “Namban-zuke”
Mackerel “Namban-zuke”

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mackerel “namban-zuke”. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Mackerel “Namban-zuke” is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mackerel “Namban-zuke” is something that I have loved my whole life.

In a sour and slightly spicy sauce. Furthermore, there is Namban zuke which the aji mackerel deep fried then served with soy sauce and vinegar glaze. It is great for dashi-stock as well by soaking the fish into water. Other mackerel fish Pacific in Japan recipes such as Aji-no-himono and Aji-no-fry are two dishes that really famous as homemade recipes.

To get started with this recipe, we must first prepare a few components. You can have mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mackerel “Namban-zuke”:
  1. Get 2 fillets mackerel
  2. Take 1/4 onion
  3. Make ready 5 cm carrot
  4. Prepare 6-8 fine bean
  5. Prepare 1 tbsp flour
  6. Make ready 3 tbsp vinegar
  7. Prepare 2 tbsp sake (or white wine)
  8. Get 1-2 tbsp sugar
  9. Prepare 2 tbsp soy sauce
  10. Prepare 1 pinch chilli flake
  11. Take oil for shallow fry
  12. Take some salt

Perhaps this is the origin of the word, namban-zuke. According to another theory, even the art of marinating deep-fried food in vinegar came from abroad. Very odd explanation- the art of marinating deep-fried food in vinegar DID come from abroad (as did the art of deep-frying itself), it was introduced by the Portugese. -Saba namban zuke Deep fried mackerel fish with sweet and sour sauce.-Green tea. Rice is a staple food in Japan.

Instructions to make Mackerel “Namban-zuke”:
  1. Cut mackerel into pieces and sprinkle some salt and leave it for 10mins. (To reduce fishy smell)
  2. Slice vegetables thinly.
  3. Mix the seasonings from vinegar to chilli flake. (I forgot to add chilli flake this time!)
  4. Dab the mackerel with kitchen paper to remove water on both sides. Then thinly cover with flour.
  5. Shallow fry mackerel both sides then wipe and remove the oil in the frying pan with kitchen paper.
  6. Add vegetables and stir fry about 1min then serve in a dish.
  7. Heat the mixed seasoning in the same frying pan until it’s starting to bubble. Then pour it on the vegetables and mackerel.
  8. It’s good as a cold dish in summer (cool it down in fridge) but also good warm, with Japanese rice and miso soup:)
  9. I used cider vinegar as it is easy to find in the UK but traditionally we use rice vinegar or malt vinegar.

Very odd explanation- the art of marinating deep-fried food in vinegar DID come from abroad (as did the art of deep-frying itself), it was introduced by the Portugese. -Saba namban zuke Deep fried mackerel fish with sweet and sour sauce.-Green tea. Rice is a staple food in Japan. In all most every family, there is a rice cooker. There is variety of Japanese rice brands such as Koshihikari and Hitomebore.. See recipes for Canned Mackerel & Kimchi Rice Bowl too.

So that’s going to wrap it up for this exceptional food mackerel “namban-zuke” recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!