Marinated Yellowtail
- 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
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Cut carrot and ginger into 3cm thin strips, onion into thin slices, Japanese green onion diagonally into 3cm lengths, yellowtail fillets into harf.
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Mix all ☆ seasonings. Put it into a pan and heat to high (1300W 190-200℃). Bring to a boil and cool immediately.
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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).
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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.
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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)