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Kanpachi Nanbanzuke

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Fish

    • 🐟 200g sashimi-grade kanpachi

  • Vegetables

    • 🧅 1/2 onion, thinly sliced
    • 🥕 1/3 carrot, julienned
    • 40g baby leaf greens

  • Coating

    • 1 tbsp potato starch

  • Cooking Oil

    • As needed salad oil

  • Nanban Sauce

    • 3 tbsp vinegar
    • 🍬 1 tbsp sugar
    • 🧂 1 tbsp soy sauce
    • 🧂 A pinch of salt
    • 1 tsp sliced chili
    • 💧 100ml water

PASSOS

1

Cut the kanpachi into bite-sized pieces and coat both sides with potato starch.

2

Thinly slice the onion and julienne the carrot.

3

Mix all the Nanban Sauce ingredients in a bowl.

4

Heat salad oil in a frying pan over medium heat and fry the kanpachi, flipping occasionally, until golden brown.

5

While the kanpachi is still hot, add it to the Nanban Sauce along with the onion and carrot. Mix well and refrigerate to cool.

6

Serve the Nanban-zuke over a bed of baby leaf greens.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh sashimi-grade kanpachi for the best flavor.Prepare the dish a few hours in advance to allow the flavors to develop.You can substitute kanpachi with other firm white fish like mackerel or sea bass.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.