Salmon Marinated with Nanban Sauce

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Salmon Marinated with Nanban Sauce
Main INGREDIENTS
  • Fish & Seafood
Ingredients
Method

Ingredients

  • 1 carrot
  • 1 - 2 red onion, sliced
  • 4 salmon fillets
  • A pinch of salt
  • Corn flour (for dusting)
Nanban Sauce
  • 200ml kombu dashi (Stock) (10cm x 10cm dried kelp + 500ml water)
  • 3 tablespoons light soy sauce
  • 100ml rice vinegar
  • 4 tablespoons mirin
  • 4 tablespoons sugar
  • 2/3 teaspoons salt
  • 2 tablespoons yuzu juice or lemon juice
To Garnish
  • Chopped chives or spring onion

  • Method

  • 1
    To make the kombu dashi, wipe the kombu/kelp with a clean cloth (the kombu/kelp shouldn't be washed). Put the water in a pot and soak the kombu for at least 30 minutes or overnight. Heat it up slowly until the water comes to a boil, take out the kombu and remove the stock from the heat and put to one side.
  • 2
    Slice the onions very thinly and cut the carrots into juliennes.
  • 3
    Place all the marinade sauce ingredients; kombu dashi, sugar, mirin, rice vinegar and yuzu juice into a pot and bring to just before the boil, then add the sliced carrot and onion. Pour the sauce into a deep-sided dish.
  • 4
    Lightly sprinkle a pinch of salt over the salmon and leave for 10 minutes, then pat dry with kitchen paper or cloth.
  • 5
    Cut the salmon into 3cm cubes and dust with the corn flour. Deep fry the salmon at 170ºC in the shallow casserole for 3-5 minutes, then remove from the oil and put directly into the Nanban sauce. Let marinate for at least a couple hours (some Japanese chefs will leave it for up to a few days).
  • 6
    For the garnish, sprinkle chopped chives or spring onions on top before serving in the casserole.
  • 7
    Yuki's Tips
  • 8
    Try different types of fish such as mackerel, cod, or sardines. Chicken or vegetables can also be used.
  • 9
    Yuzu juice is normally found in bottles at the local supermarket or online.