Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji

How to Cook Recipes Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji using 13 ingredients and 8 steps

Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji -

You can have Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients cook Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji

1. Prepare 3 slice Raw salmon.
2. Prepare 2 tbsp Shio-koji (salt fermented rice malt).
3. You need 1/2 Carrot.
4. You need 1/2 Sweet onion (or regular onions).
5. You need 1/4 Red or yellow bell pepper.
6. Prepare 1 Green onions or scallions.
7. Prepare 1 Katakuriko.
8. You need Nanban sauce.
9. Prepare 200 ml Dashi stock.
10. Prepare 2 1/2 tbsp Soy sauce.
11. It's 3 tbsp Mirin.
12. It's 2 tbsp Vinegar.
13. You need 1 and 1/2 tablespoons Sugar.

Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji instructions

1. Cut raw salmon into thirds, coat it in shio-koji, and let it cure in the refrigerator overnight..
2. Mince the green onions and thinly slice the rest of the vegetables..
3. Put a light layer of oil (not listed) in a pot, sauté the onions, then the carrots, and then the bell peppers until tender..
4. Add all the ingredients of the Nanban sauce into the pot and bring to a gentle boil..
5. 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..
6. Gently remove the excess oil from the salmon and put into a deep dish..
7. Add the heated Nanban sauce from Step 4 while still hot and it's ready to serve..
8. Marinating the salmon for a minimum of 2 hours (or, if possible, a full day) will blend the flavors together quite nicely..

Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji - Thank you and good luck