Salmon Nanbanzuke (Sweet and Sour Marinated Salmon)

Name: Salmon Nanbanzuke (Sweet and Sour Marinated Salmon)
Ingredients: 2 fillets salmon; 1 pinch salt; 1 tablespoon potato starch (katakuriko); 1/4 carrot (julienned); 1/4 onion (thinly sliced); 1/4 red or yellow bell pepper; 1 green bell pepper; Vegetable oil, as needed (for pan-frying); 4 tablespoons vinegar; 3 1/2 tablespoons sugar; 3 tablespoons water; 2 tablespoons soy sauce; 1/2 teaspoon Japanese-style soup stock granules (dashi powder); 1 pinch (optional) dried red chili pepper

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★100 user reviews – Popular Recipe★★★
This sweet and tangy nanbanzuke is packed with flavor and soaks up the delicious marinade.
The salmon is pan-fried for an easy preparation.

Recipe Background:
This is my go-to nanbanzuke recipe, now measured out for easy cooking.

★★★100 user reviews – Popular Recipe★★★
This sweet and tangy nanbanzuke is packed with flavor and soaks up the delicious marinade.
The salmon is pan-fried for an easy preparation.

Recipe Background:
This is my go-to nanbanzuke recipe, now measured out for easy cooking.

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★100 user reviews – Popular Recipe★★★
This sweet and tangy nanbanzuke is packed with flavor and soaks up the delicious marinade.
The salmon is pan-fried for an easy preparation.

Recipe Background:
This is my go-to nanbanzuke recipe, now measured out for easy cooking.

★★★100 user reviews – Popular Recipe★★★
This sweet and tangy nanbanzuke is packed with flavor and soaks up the delicious marinade.
The salmon is pan-fried for an easy preparation.

Recipe Background:
This is my go-to nanbanzuke recipe, now measured out for easy cooking.

Saved

Ingredients

2fillets salmon
1 pinchsalt
1 tablespoonpotato starch (katakuriko)
1/4carrot (julienned)
1/4onion (thinly sliced)
1/4red or yellow bell pepper
1green bell pepper
Vegetable oil, as needed (for pan-frying)
4 tablespoonsvinegar
3 1/2 tablespoonssugar
3 tablespoonswater
2 tablespoonssoy sauce
1/2 teaspoonJapanese-style soup stock granules (dashi powder)
1 pinch(optional) dried red chili pepper

Saved

Steps

1

Julienne the onion, carrot, green bell pepper, and red or yellow bell pepper. Microwave for about 1 1/2 minutes until slightly softened, or skip microwaving if you prefer a crunchier texture.
2

In a bowl or shallow dish, combine the vinegar, sugar, water, soy sauce, dashi powder, and optional chili pepper. Mix well, then add the vegetables from step 1 to marinate.
3

Remove any bones from the salmon and cut into bite-sized pieces. Sprinkle with a pinch of salt and let sit for about 10 minutes. Pat dry with a paper towel if moisture appears.
4

Place the salmon and potato starch in a plastic bag and shake to coat evenly.
5

Heat a generous amount of vegetable oil in a skillet over medium heat. Add the salmon and pan-fry for 2–3 minutes on each side until golden and cooked through.
6

Immediately transfer the cooked salmon to the marinade with the vegetables. Toss gently to coat and let marinate for about 1 hour.
7

Ready to serve!
8

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