Foryoueats: Salmon Nanbanzuke

Name: Foryoueats: Salmon Nanbanzuke
Ingredients: ½ carrot (3 oz, 85 g); ½ onion (6 oz, 170 g); ½ green bell pepper (2 oz, 57 g; I use Japanese piman bell pepper); ½ cup neutral oil (divided, for cooking the vegetables and salmon); 1 lb salmon; ½ tsp Diamond Crystal kosher salt; ¼ tsp freshly ground black pepper; 4 Tbsp potato starch or cornstarch; For the Nanban Marinade:; 1 cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); ¾ cup rice vinegar (unseasoned); 3 Tbsp usukuchi (light-colored) soy sauce (you can use regular soy sauce, but the final color of the dish will be darker); 3 Tbsp sugar; 2 Tbsp sake (I used Sho Chiku Bai Classic Junmai Sake); 2 Tbsp mirin (I used Takara Mirin); For the Garnish (Optional):; lemon slices; parsley

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This Japanese-style Salmon Nanbanzuke recipe features tender, flaky salmon marinated in a sweet and tangy Nanban sauce. The salmon is first dusted in potato starch and lightly fried for a crispy...

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Ingredients

½ carrot (3 oz, 85 g)
½ onion (6 oz, 170 g)
½ green bell pepper (2 oz, 57 g; I use Japanese piman bell pepper)
½ cup neutral oil (divided, for cooking the vegetables and salmon)
1 lb salmon
½ tsp Diamond Crystal kosher salt
¼ tsp freshly ground black pepper
4 Tbsp potato starch or cornstarch
For the Nanban Marinade:
1 cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
¾ cup rice vinegar (unseasoned)
3 Tbsp usukuchi (light-colored) soy sauce (you can use regular soy sauce, but the final color of the dish will be darker)
3 Tbsp sugar
2 Tbsp sake (I used Sho Chiku Bai Classic Junmai Sake)
2 Tbsp mirin (I used Takara Mirin)
For the Garnish (Optional):
lemon slices
parsley