CookPal AI
recipe image

Japanese Horse Mackerel and Myoga Nanbanzuke

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Fish

    • 🐟 140g horse mackerel fillets

  • Vegetables

    • 3 myoga, thinly sliced
    • 🥒 1 cucumber, julienned
    • 6 shiso leaves, julienned

  • Staples

    • 1/2 tbsp potato starch
    • Enough salad oil for frying

  • Nanban Vinegar

    • 🍬 2 tbsp sugar
    • 4 tbsp vinegar
    • 🧂 2 1/2 tbsp soy sauce
    • 💧 150ml water
    • 1 tbsp sliced chili

PASSI

1

Cut the horse mackerel fillets into bite-sized pieces and coat with potato starch.

2

Slice the myoga thinly, julienne the cucumber, and shiso leaves.

3

Mix all the Nanban vinegar ingredients in a large bowl.

4

Heat salad oil to 170°C in a pot and fry the horse mackerel until golden brown. Add the fried fish to the Nanban vinegar mixture along with the prepared vegetables. Let it marinate for 15 minutes.

5

Serve on a plate and garnish with julienned shiso leaves.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 20g
    Proteine
  • 15g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh horse mackerel for the best flavor.Adjust the amount of chili based on your spice preference.Serve chilled for a refreshing summer dish.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.