- 2 Yellowtail fillets (180g)
- 1/5 Carrot (30g)
- 1/4 Onion (30g)
- 1/4 Japanese green onion (30g)
- small amount of Ginger (10g)
- Flour as needed
- 1 tsp Vegetable oil
- ☆6.5 tbs Mentsuyu -Japanese Noodle Soup Base- (double strength)
- ☆6.5 tbs Water
- ☆4 tbs Vinegar
*Marinate for minimum 15-30 minutes, preferably overnight in the fridge.
*Other vegetables and fish can be substituted.
*1 tbs=15ml / 1 tsp=5ml
*The temperature setting of the induction cooker is for reference only.
In Japan, buri is a "success fish" that brings good luck.
By marinating it with vegetables, you can enjoy a refreshing and tasty taste by using fillets to marinate in nanbanzuke. The vegetables to be pickled together can be substituted, so try using your favorite.
How to make it
Cut carrot and ginger into 3cm thin strips, onion into thin slices, Japanese green onion diagonally into 3cm lengths, yellowtail fillets into harf.
Mix all ☆ seasonings. Put it into a pan and heat to high (1300W 190-200℃). Bring to a boil and cool immediately.
Add vegetable oil to a frying pan and fry the vegetables over low heat (600W 150-170℃). Remove the vegetables and dip them into the mix (2).
Lightly coat yellowtail with flour. Cook over medium heat (1000W 170-180℃) in the same frying pan as the vegetables. When they are cooked, dip them into the mix (2) for 15 to 30 minutes.
Place them in a bowl and it's ready to serve.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)