Nanban-zuke made with seasonal yellowtail

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Nanban-zuke made with seasonal yellowtail

Distinguishing features are its rich sweetness and flavor. This is a preciously-valued honey whose flavor varies from bottle to bottle. Experience a unique delicious taste that will never be reproduced again.

Ingredients (for 4 people)

- Yellowtail 500g

- Onions and carrots 1/2

- Celery 1

- Paprika 1

- Kelp 5g

- Starch 3 tablespoons

- Frying oil Appropriate amount

- Dashi soup [mixed vinegar] 1 cup

- Apple cider vinegar, light soy sauce [Mixed vinegar] 3/4 cup

- Hundred flower honey [Mixed vinegar] 1 and 1/2 tbsp

- Kaiware daikon radish and kabosu

[For decoration if available] Suitable

How to make

1Cut the onion into thin slices. Remove the strings from the celery and cut into 5cm long strips. Peel the carrot, cut it diagonally into 5cm lengths, and then shred it. Cut the paprika in half, remove the seeds, and cut into 5 cm long strips. Cook them up in reserve.

2Put [mixed vinegar] and cut kelp in a storage container and mix well. Add red pepper if desired.

3Cut the yellowtail into easy-to-eat pieces and lightly sprinkle with potato starch. Heat the frying oil to 180°C, add the yellowtail and fry until crisp, drain excess oil, and dip in 2 while hot with 1.

4Refrigerate for a while to let the flavors blend.

5Serve in a bowl and garnish with daikon radish and kabosu if you like.