【Salmon NANBANZUKE】Salmon marinated with NANBAN sauce/Japanese (Escabeche)#45

Описание: #naomi_jp_cooking #nanban_recipe
Today, I’m going to share how to make NANBANZUKE. NANBAN means “Foreign” in Japanese because this dish is imported from Spain & Portugal in the 17th century. Yes, this is actually Japanese styled Escabeche!
This is a great dinner in hot summer day because vinegar is helpful for eliminating fatigue and enhance appetite!
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Ingredients （Serve for 2）
Salmon 2 pieces
Shishito pepper 10
Eggplant (small) 3
Onion ½
Squash 1/6
Dried chili 1
Rice vinegar 4tbs
Mirin 4tbs
Soy sauce 4tbs
Sake/wine 2tbs
Water 2tbs
Suger 2 teaspoons
Sesame oil
S & P
Rice flour 1tbs
Starch 1tbs

Direction
1.Make NANBAN sauce. Combine all seasonings and mix well.
2.Cut veggite into small pieces. Soak Eggplant in cold water after cut to remove bitterness.
3.Cut salmon into 3-4 pieces each and sprinkle salt and pepper on both side.
4.Sprinkle any flour (I used rice flour and potato starch) for coating salmon.
5.Pour sesame oil into a skillet and cook salmon.Cook salmon until the surface looks nice and crisp, then remove from the pan and place directly into the Nanban sauce.
6.Cook all vegetables and repeat the same procedures of salmon.
7.Wrap with plastic and refridgerator at least for 3 hours.
8.Serve with Radish sprout.( Slice of lemon or any herbs is good option, too!)
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