Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, non-fried marinated nanban - raw salmon and sweet onions using shio-koji. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook non-fried marinated nanban - raw salmon and sweet onions using shio-koji using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji:
- Make ready 3 slice Raw salmon
- Take 2 tbsp Shio-koji (salt fermented rice malt)
- Take 1/2 Carrot
- Make ready 1/2 Sweet onion (or regular onions)
- Make ready 1/4 Red or yellow bell pepper
- Get 1 Green onions or scallions
- Get 1 Katakuriko
- Get Nanban sauce
- Take 200 ml Dashi stock
- Make ready 2 1/2 tbsp Soy sauce
- Get 3 tbsp Mirin
- Get 2 tbsp Vinegar
- Get 1 and 1/2 tablespoons Sugar
Instructions to make Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji:
- Cut raw salmon into thirds, coat it in shio-koji, and let it cure in the refrigerator overnight.
- Mince the green onions and thinly slice the rest of the vegetables.
- Put a light layer of oil (not listed) in a pot, sauté the onions, then the carrots, and then the bell peppers until tender.
- Add all the ingredients of the Nanban sauce into the pot and bring to a gentle boil.
- Evenly coat the raw salmon (without removing the shio-koji) in katakuriko and fry in a pan with oil (about 4 tablespoons, not listed) until crisp.
- Gently remove the excess oil from the salmon and put into a deep dish.
- Add the heated Nanban sauce from Step 4 while still hot and it's ready to serve.
- Marinating the salmon for a minimum of 2 hours (or, if possible, a full day) will blend the flavors together quite nicely.
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