Vegetable-Packed Nanbanzuke with Cod

Name: Vegetable-Packed Nanbanzuke with Cod
Yield: Serves 4 servings
Ingredients: 14 oz cod (about 400g); 1 medium onion; 1/2 carrot; 2/3 cup soy sauce (150 ml); 1/2 cup rice vinegar (100 ml); 4 tablespoons light brown sugar or granulated sugar (about 50g); 1 cup water (240 ml); 1 dried red chili pepper; as needed All-purpose flour,; as needed Vegetable oil for frying,

もこりこ @cook_40034795

Just fry the cod and marinate it—so easy! The refreshing flavor makes it perfect with rice. (This recipe was featured on June 21, 2013.)
Recipe background:
My husband loves nanbanzuke, so I often make it with fish. It works well with smelt, salmon, mackerel, and many other types of fish!

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Ingredients

Serves 4 servings

14 ozcod (about 400g)
1medium onion
1/2carrot
2/3 cupsoy sauce (150 ml)
1/2 cuprice vinegar (100 ml)
4 tablespoonslight brown sugar or granulated sugar (about 50g)
1 cupwater (240 ml)
1dried red chili pepper
as neededAll-purpose flour,
as neededVegetable oil for frying,

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Steps

1

Cut the cod into bite-sized pieces. Thinly slice the onion against the grain, julienne the carrot, and remove the seeds from the chili pepper, then slice it into rings.
2

In a bowl, mix the soy sauce, vinegar, sugar, and water well. Add the sliced chili pepper, onion, and carrot.
3

Coat the cod pieces with flour and fry them in oil. As soon as they are done, add them directly to the marinade from step 2.
4

Let everything sit for 10–15 minutes, then it's ready to serve!
5

March 2016: Reduced the vinegar from 120 ml to 100 ml.

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Cooksnaps

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もこりこ @cook_40034795

Published in the US on September 30, 2025 14:01

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Keywords

Chilies Onion Vege Cod Rice Carrot Soy

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