鮭の南蛮酢け (Salmon Nanbanzuke) by Riye

Tangy savory salmon sidedish or snack. Recipe by Riye from Tasty channel: https://www.youtube.com/watch?v=MZ5GiebuGf4

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Step 1

Slice white onion and carrots thinly and place them into a sealable-container.

Step 2

Thinly slice chili peppers and place them in a separate bowl.

Step 3

Cut salmon into bite-size pieces.

Step 4

Season with salt and pepper

Step 5

Cover salmon with a thin layer of potato starch.

Step 6

In a pot, mix in rice vinegar, sugar, mirin, sake, and the sliced chili peppers.

Step 7

Heat up the pot at high heat and bring it to a boil. Leave it boiling for 5 minutes and then turn it to the lowest temperature on your stove to keep it warm.

Step 8

Heat up oil in a pan or pot. Fry the cut salmon until golden brown (typically about 5 minutes).

Step 9

Add the cooked salmon into the sealable container with the cut vegetables.

Step 10

Add the heated/warm vinegar mixture into the container.

Step 11

Cover the container and ensure it is sealed shut. Refrigerate it for at least two days (it usually tastes better on day 4).

Step 12

Serve cold.