Non-Fried Marinated Nanban - Raw Salmon and Sweet O

Name: Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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, saute 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.

175

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: 3 slice Raw salmon, 2 tbsp Shio-koji (salt fermented rice malt), 1/2 Carrot, 1/2 Sweet onion (or regular onions), and more.

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

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions