Izakaya Sakura Fried Cod and Zesty Asian Pickled Ve

Name: Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 onions, sliced; 2 carrots, thinly sliced; 1 teaspoon salt; 3 tablespoons sake; 2 teaspoons sugar; ¼ teaspoon black pepper; 1 teaspoon sesame oil; 2 tablespoons rice vinegar; 1 teaspoon soy sauce; 1 (3 ounce) packagekaraage coating mix (Kikkoman KARA AGE Coating); 1 14 lbs cod fish fillets; 1 cup vegetable oil

Servings: persons

1 12 onions, sliced
2 carrots, thinly sliced
1 teaspoon salt
3 tablespoons sake
2 teaspoons sugar
¼ teaspoon black pepper
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 (3 ounce) packagekaraage coating mix (Kikkoman KARA AGE Coating)
1 14 lbs cod fish fillets
1 cup vegetable oil

1
Finely slice onion and soak in a bowl of water for more than 5 minutes.
2
Drain well.
3
Thinly slice carrots.
4
In a large bowl, mix onion, carrot and salt.
5
Let it sit for 5 minutes, then squeeze well to drain water.
6
Add rice vinegar, soy sauce, sugar, sesame oil and pepper to marinate the vegetables.
7
Chill in refrigerator until ready to serve.
8
Cut cod into 1 1/2 inch square pieces.
9
Heat vegetable oil in large skillet over medium heat (350 degrees F).
10
Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
11
Pour 1 package of Karaage Coating Mix in a large plastic bag.
12
Moisten chicken in water, allowing excess to drip off.
13
Add a dozen pieces at a time to the bag.
14
Close the top of the bag and shake well to coat all pieces evenly.
15
Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally.
16
Remove and drain excess oil on paper towels.
17
Cook remaining pieces in same way.
18
Serve with side of chilled pickled vegetables.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 12 onions, sliced, 2 carrots, thinly sliced, 1 teaspoon salt, 3 tablespoons sake, and more.

Yes, Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions