Canned Mackerel Nanban-zuke (Marinated Mackerel)
This is an easy Nanban-zuke recipe using canned mackerel without the need for deep-frying. The fragrant pan-seared mackerel and crisp vegetables soak up the sweet and tangy sauce, making it perfect for a side dish, an appetizer, or as a make-ahead meal.
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🍳 Cooking Flow
Julienne the vegetables (onion, carrot, and green pepper). → Bring the seasonings to a boil in a small pot to make the sauce, then pour over the onion and carrot. → Drain the mackerel, coat with potato starch, and pan-sear until fragrant. → Add the green pepper, chili pepper, and seared mackerel to a container, combine with the sauce, and let marinate in the refrigerator.
Cooking Steps
Brief Cooking Order
Julienne the vegetables (onion, carrot, and green pepper). → Bring the seasonings to a boil in a small pot to make the sauce, then pour over the onion and carrot. → Drain the mackerel, coat with potato starch, and pan-sear until fragrant. → Add the green pepper, chili pepper, and seared mackerel to a container, combine with the sauce, and let marinate in the refrigerator.
Introduction
This is an easy Nanban-zuke recipe using canned mackerel without the need for deep-frying. The fragrant pan-seared mackerel and crisp vegetables soak up the sweet and tangy sauce, making it perfect for a side dish, an appetizer, or as a make-ahead meal.
Step 1
Thinly slice the onion and place it in a storage container.
Step 2
Peel the carrot, slice thinly, then julienne it and place it in the storage container.
Step 3
Push the stem of the green pepper in, cut it in half vertically, remove the stem and seeds, julienne, and set aside in a separate container.
Step 4
Add soy sauce, mirin, sake, sugar, and vinegar to a small pot and bring to a boil over medium heat. Once boiling, reduce to low heat and simmer for about 20-30 seconds.
Step 5
Pour the hot marinade over the onion and carrot in the container and mix gently to combine.
Ingredients List
Important Notes
Draining the canned mackerel thoroughly before coating with potato starch ensures the sauce clings well when searing. 💡
To maintain the crisp texture and vibrant color of the green pepper, add it when adding the mackerel rather than putting it directly into the boiling sauce. ⚠️
While it tastes best after marinating for about an hour in the refrigerator, it can also be enjoyed warm right after cooking. ✨
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