Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji

Name: Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji
Yield: 4 servings
Cuisine: American
Ingredients: 3 slice Raw salmon; 2 tbsp Shio-koji (salt fermented rice malt); 1/2 Carrot; 1/2 Sweet onion (or regular onions); 1/4 Red or yellow bell pepper; 1 Green onions or scallions; 1 Katakuriko; 200 ml Dashi stock; 2 1/2 tbsp Soy sauce; 3 tbsp Mirin; 2 tbsp Vinegar; 1 and 1/2 tablespoons Sugar

cookpad.japan @cookpad_jp

When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty!

For 3 to 4 servings. Recipe by Hotochan mama

When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty!

For 3 to 4 servings. Recipe by Hotochan mama

cookpad.japan @cookpad_jp

When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty!

For 3 to 4 servings. Recipe by Hotochan mama

When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty!

For 3 to 4 servings. Recipe by Hotochan mama

Saved

Ingredients

4 servings

3 sliceRaw salmon
2 tbspShio-koji (salt fermented rice malt)
1/2Carrot
1/2Sweet onion (or regular onions)
1/4Red or yellow bell pepper
1Green onions or scallions
1Katakuriko
Nanban sauce
200 mlDashi stock
2 1/2 tbspSoy sauce
3 tbspMirin
2 tbspVinegar
1and 1/2 tablespoons Sugar

Saved

Steps

1

Cut raw salmon into thirds, coat it in shio-koji, and let it cure in the refrigerator overnight.
2

Mince the green onions and thinly slice the rest of the vegetables.
3

Put a light layer of oil (not listed) in a pot, sauté the onions, then the carrots, and then the bell peppers until tender.
4

Add all the ingredients of the Nanban sauce into the pot and bring to a gentle boil.
5

Evenly coat the raw salmon (without removing the shio-koji) in katakuriko and fry in a pan with oil (about 4 tablespoons, not listed) until crisp.
6

Gently remove the excess oil from the salmon and put into a deep dish.
7

Add the heated Nanban sauce from Step 4 while still hot and it's ready to serve.
8

Marinating the salmon for a minimum of 2 hours (or, if possible, a full day) will blend the flavors together quite nicely.