-
1
Thinly slice the onion, peel the carrot and cut into thin strips.
-
2
Also slice the green and colorful peppers into thin strips.
-
3
(I used 1/2 red onion and 1/2 white onion this time.)
-
4
(Nanban Vinegar Sauce) Put all of the nanban sauce ingredients into a pot and turn on the heat.
-
5
Once it begins to boil, stop the heat.
-
6
Place half of the cut vegetables into a flat pan or tray.
-
7
Pour on 1/3 of the nanban vinegar sauce.
-
8
Chill the remaining 2/3 of the sauce.
-
9
Filet the saury or mackerel into 3 slices and use scissors to cut into bite-sized pieces.
-
10
(It's easy if you buy fish that are already de-boned and opened)
-
11
Dry off the excess moisture from the fish and lightly season both sides with salt and pepper.
-
12
Coat the fish with flour.
-
13
Heat a large amount of oil in the frying pan.
-
14
Shake off the excess powder from the fish and line them in the pan to fry.
-
15
Once both sides have crisply browned, lightly wipe off the excess oil and place onto Step 3 while still hot.
-
16
(If you can't fry all of the fish in one go, you can divide into 2 batches)
-
17
Cover the fish with the remaining vegetables and pour over the remaining sauce.
-
18
Tilt the tray so that the sauce can coat everything completely.
-
19
Chill in the refrigerator for several hours to allow the flavors to blend in thoroughly and then it's done.
-
20
I used this shiro-dashi which is a 1:7 ratio with udon sauce.
-
21
The concentration differs depending on the brand, so adjust accordingly.
