Salmon Nanban Zuke

Name: Salmon Nanban Zuke
Ingredients: 13 fl. oz. kombu dashi (a 2-inch piece of kombu (dried kelp) soaked in 13 fl. oz. of water at room temperature for 30 minutes)); 4 tbsp. soy sauce; 3 tbsp. sake; 2 tbsp. mirin; 4 tbsp. sugar; 1 lb fresh salmon fillets (skin removed and cut into bite-sized); ½–1 tsp. salt; ½ tsp. white pepper; ½ cup potato starch; 1 quart high-heat oil for frying (such as canola or rice bran); 1 medium yellow onion (peeled, halved, and thinly sliced lengthwise (about 12 oz.)); 2 bell peppers (red, yellow, or orange), (cored, seeded, and thinly sliced); red chili flakes (optional); 2 green onions (white part only, for shiraga negi garnish)

www.kozmokitchen.com

Authentic Japanese appetizer, Nanban Zuke, marinated salmon with sweet vinegar and summer veggies—perfect for hot summer evenings. Easy to prepare, deliciously flavorful.

View full recipe on www.kozmokitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kozmokitchen.com.

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Ingredients

13 fl. oz. kombu dashi (a 2-inch piece of kombu (dried kelp) soaked in 13 fl. oz. of water at room temperature for 30 minutes))
4 tbsp. soy sauce
3 tbsp. sake
2 tbsp. mirin
4 tbsp. sugar
1 lb fresh salmon fillets (skin removed and cut into bite-sized)
½–1 tsp. salt
½ tsp. white pepper
½ cup potato starch
1 quart high-heat oil for frying (such as canola or rice bran)
1 medium yellow onion (peeled, halved, and thinly sliced lengthwise (about 12 oz.))
2 bell peppers (red, yellow, or orange), (cored, seeded, and thinly sliced)
red chili flakes (optional)
2 green onions (white part only, for shiraga negi garnish)