Aji Nanbanzuke (Marinated Fried Horse Mackerel)

Name: Aji Nanbanzuke (Marinated Fried Horse Mackerel)
Yield: Serves 2–3 servings
Ingredients: 5.3 –7 oz horse mackerel fillets (3 fillets, about 150–200g); 1 pinch salt; 1/3 medium carrot; 1 green bell pepper; 1/2 medium onion; 4 tablespoons vinegar (about 60 ml); 2 tablespoons soy sauce (about 30 ml); 3 1/2 tablespoons sugar (about 42 g); 3 tablespoons water (about 45 ml); 1/2 teaspoon granulated Japanese soup stock (dashi powder); 1 pinch red pepper flakes (optional); 1 tablespoon potato starch (katakuriko) (about 8 g); Vegetable oil, as needed for frying

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★Popular Recipe★★★
This rich yet mild nanban marinade is delicious.
The horse mackerel is pan-fried for an easy preparation.

About this recipe:
This is a classic flavor from my childhood, now measured out for this recipe.

★★★Popular Recipe★★★
This rich yet mild nanban marinade is delicious.
The horse mackerel is pan-fried for an easy preparation.

About this recipe:
This is a classic flavor from my childhood, now measured out for this recipe.

☆栄養士のれしぴ☆ @eiyoushino_recipe

東京都

★★★Popular Recipe★★★
This rich yet mild nanban marinade is delicious.
The horse mackerel is pan-fried for an easy preparation.

About this recipe:
This is a classic flavor from my childhood, now measured out for this recipe.

★★★Popular Recipe★★★
This rich yet mild nanban marinade is delicious.
The horse mackerel is pan-fried for an easy preparation.

About this recipe:
This is a classic flavor from my childhood, now measured out for this recipe.

Saved

Ingredients

Serves 2–3 servings

5.3–7 oz horse mackerel fillets (3 fillets, about 150–200g)
1 pinchsalt
1/3medium carrot
1green bell pepper
1/2medium onion
4 tablespoonsvinegar (about 60 ml)
2 tablespoonssoy sauce (about 30 ml)
3 1/2 tablespoonssugar (about 42 g)
3 tablespoonswater (about 45 ml)
1/2 teaspoongranulated Japanese soup stock (dashi powder)
1 pinchred pepper flakes (optional)
1 tablespoonpotato starch (katakuriko) (about 8 g)
Vegetable oil, as needed for frying

Saved

Steps

1

Cut the onion, carrot, and bell pepper into thin strips.
2

In a small saucepan, combine all the marinade ingredients (marked ●) and bring to a boil, then remove from heat. (This step is optional.)
3

Add the sliced vegetables to the marinade. (If the marinade is still hot, the vegetables will soften slightly and absorb the flavor.)
4

If the mackerel has any bones, remove them. 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.
5

Place the mackerel and potato starch in a plastic bag and shake to coat evenly.
6

Pour a generous amount of vegetable oil into a frying pan and heat over medium. Add the mackerel and pan-fry for 2–3 minutes on each side (adjust time depending on size) until golden and cooked through.
7

While still hot, place the fried mackerel into the marinade. Let it marinate in the refrigerator for about 1 hour.
8

Serve and enjoy!
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