Ingredients with Measurements:
- 4 fillets of mackerel (about 1 lb)
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 1 tbsp sugar
- 1/2 onion, thinly sliced
- 1/2 carrot, thinly sliced
- 1/2 cup grated daikon radish
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Plastic wrap
- Refrigerator
Step-by-step instructions:
1. Rinse the mackerel fillets and pat them dry with paper towels. Season them with salt and pepper on both sides.
2. In a large bowl, mix together the soy sauce, rice vinegar, mirin, and sugar until the sugar dissolves.
3. Add the sliced onion and carrot to the bowl and mix well.
4. Add the mackerel fillets to the bowl, making sure they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
5. After marinating, remove the mackerel fillets from the bowl and pat them dry with paper towels.
6. In a small bowl, mix together the grated daikon radish and green onions.
7. Serve the mackerel fillets on a plate, topped with the daikon radish mixture and sesame seeds.
- Time:
Preparation time: 10 minutes
- Marinating time: 1 hour to 24 hours
- Cooking time: 10 minutes
Temperature:
- Marinating temperature: Refrigerator temperature (around 40°F)
- Cooking temperature: Medium-high heat (around 375°F)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 60mg
- Sodium: 1600mg
- Total carbohydrates: 10g
- Dietary fiber: 1g
- Sugars: 6g
- Protein: 23g
Substitutions for ingredients:
- Instead of mackerel, you can use other oily fish such as sardines or herring.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of mirin, you can use sake or dry sherry.
- Instead of grated daikon radish, you can use grated ginger or grated carrot.
Variations:
- You can add sliced garlic or ginger to the marinade for extra flavor.
- You can add sliced chili peppers or chili flakes for some heat.
- You can use different vegetables in the marinade, such as bell peppers or celery.
Tips and tricks:
- Make sure the mackerel fillets are fully submerged in the marinade to ensure even flavor.
- Pat the mackerel fillets dry before cooking to prevent splattering.
- Serve the nanbanzuke with steamed rice or a side salad for a complete meal.
Storage instructions:
- Store any leftover nanbanzuke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the nanbanzuke, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the nanbanzuke on a bed of lettuce or cabbage for a colorful presentation.
- Garnish with additional sliced green onions or sesame seeds for extra flavor.
Pairings:
- Pair the nanbanzuke with a cold beer or a glass of chilled sake.
Suggested side dishes:
- Steamed rice
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the mackerel fillets are too salty, rinse them under cold water before patting them dry.
- If the marinade is too sweet, add more soy sauce or rice vinegar to balance the flavors.
Food safety advice:
- Make sure to fully cook the mackerel fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and utensils before and after handling raw fish.
Food history:
- Nanbanzuke is a traditional Japanese dish that originated in the southern island of Kyushu. It is typically made with fish or meat that is marinated in a vinegar-based sauce.
Flavor profiles:
- The nanbanzuke has a tangy and savory flavor from the soy sauce and vinegar, with a hint of sweetness from the mirin. The grated daikon radish adds a refreshing and slightly spicy flavor.
Serving suggestions:
- Serve the nanbanzuke as a main dish for lunch or dinner.
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Region: Japanese