Mackerel Nanban-zuke (Sweet and Sour Pickled Mackerel)
ID: 7a8d6cac...
An easy, non-fried recipe for Nanban-zuke using canned water-boiled mackerel. The savory pan-seared mackerel and crunchy vegetables are soaked in a hot sweet and sour sauce, making it a perfect dish to pair with rice. Also highly recommended for meal prep.
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🍳 Cooking Flow
Julienne all the vegetables; place the onion and carrot in a storage container, and set the green pepper aside. → Combine seasonings in a small saucepan, bring to a boil, then pour the hot sauce over the onion and carrot to marinate. → Drain the canned mackerel, cut into bite-sized pieces, coat with potato starch, and pan-fry both sides until fragrant. → Add the green pepper, chili, and seared mackerel to the container with the sauce and mix gently. → Cover with plastic wrap pressed against the surface to cool, then refrigerate for at least 1 hour to let the flavors develop.
Cooking Steps
Brief Cooking Order
Julienne all the vegetables; place the onion and carrot in a storage container, and set the green pepper aside. → Combine seasonings in a small saucepan, bring to a boil, then pour the hot sauce over the onion and carrot to marinate. → Drain the canned mackerel, cut into bite-sized pieces, coat with potato starch, and pan-fry both sides until fragrant. → Add the green pepper, chili, and seared mackerel to the container with the sauce and mix gently. → Cover with plastic wrap pressed against the surface to cool, then refrigerate for at least 1 hour to let the flavors develop.
Introduction
An easy, non-fried recipe for Nanban-zuke using canned water-boiled mackerel. The savory pan-seared mackerel and crunchy vegetables are soaked in a hot sweet and sour sauce, making it a perfect dish to pair with rice. Also highly recommended for meal prep.
Step 1
Thinly slice the onion, remove the core, and place in a storage container (Tupperware).
Step 2
Peel the carrot, slice thinly, then julienne; add to the storage container with the onions.
Step 3
Push the stem of the green pepper inward to remove seeds, then julienne. Set aside in a separate bowl as it will be added later.
Step 4
Cut the chili in half to remove the seeds, then use kitchen shears to cut into thin rounds.
Step 5
In a small saucepan, combine soy sauce, mirin, sake, sugar, and vinegar; heat over medium heat. Once boiling, reduce to low, simmer for 20–30 seconds to cook off the alcohol, and turn off the heat.
Ingredients List
Important Notes
⚠️ Always use 'water-boiled' (mizuni) canned mackerel. You can choose either salted or salt-free versions according to your preference.
💡 Pouring the sauce while it is piping hot helps remove the sharpness of the raw onions and lightly cooks the carrots, making them easier to eat.
💡 Coating the mackerel in potato starch helps the sauce cling to the fish and prevents the fillets from breaking apart.
✨ To keep the green pepper vibrant, add it at the very end and let it cook gently using the residual heat from the freshly seared mackerel.
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