Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mackerel “namban-zuke”. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mackerel "Namban-zuke" Just need a frying pan! In a sour and slightly spicy sauce. In a sour and slightly spicy sauce.

Mackerel “Namban-zuke” is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Mackerel “Namban-zuke” is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Make ready 2 fillets mackerel
2. Get 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. Get 2 tbsp sake (or white wine)
8. Prepare 1-2 tbsp sugar
9. Get 2 tbsp soy sauce
10. Take 1 pinch chilli flake
11. Make ready oil for shallow fry
12. Make ready some salt

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. The Aji-no-himono is a. 鯵 セロリ 南蛮漬 - Aji and Celery Namban-zuke (Deep-fried horse mackerel and celery, marinated in "namban-zu", Japanese sweet vinegar mixed with chopped green onion and red pepper) 肴に迷ったらこれですね。 #渋谷高太郎 #KotaroMenu #KotaroMenuSeasonalAppetizers #高太郎の旬のおつまみ #JapaneseCuisine # . 鯵とセロリ 南蛮漬、栗せんべい、ちぢみほうれん草とえのき お浸し Seasonal Otsumami Trio: Aji and Celery Namban-zuke (Deep-fried horse mackerel and celery, marinated in "namban-zu", Japanese sweet rice vinegar mixed with chopped green onion and red pepper), Kuri Senbei (Deep-fried sliced chestnut), and Hourensou and Enoki Ohitashi (Boiled spinach and enoki . Aji can be caught throughout the seasons, especially putting on fat from March to August. They are caught around the sea of Nagasaki the most.

Steps 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.

Sweet and salty, typical Japanese side dish. Good with Japanese rice and Miso soup. We commonly use Gobou (root vegetable) in Japan but I changed it to Celeriac which is more common in the UK. Easy dish in which we can eat a lot of vegetables with salmon. You can add/change any other vegetables as you like.

So that’s going to wrap this up with this special food mackerel “namban-zuke” recipe. Thank you very much for your time. 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. Thanks again for reading. Go on get cooking!