Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji. Great recipe for Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji. When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty! Make the marinade: in a sauce pot, add the sugar, soy sauce, vinegar, and dashi and bring to a boil. In a dry sauté pan set over high heat, add the green onion. Marinated in soy dashi vinaigrette and served chilled, Salmon Nanbanzuke is a delightful seafood fare to enjoy in the summer.

The unique preparation allows the salmon to store for days! You can serve it as an appetizer or a main dish. Just don't forget to chill your favorite sparkling sake or white wine to go with. 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 cook it.

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

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

Pour the marinade on top of fillets and lift the salmon slightly to make sure the marinade reaches all sides of the salmon. Dress up salads with some quick-pickled onions, especially good with roasted pumpkin or sweet potato salad. Serve as a side condiment with scrambled eggs, omelette and frittata. Use as a topping on a burger, meatballs, hot dog/sausages.

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

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..

Use as a flavour enhancer over freshly baked pizza. Spread over salmon or white fish fillets and bake in the. A delicious, healthy lemon-garlic marinade for salmon with cilantro and red chili flakes. Marinating this salmon will keep it from drying out as it cooks, and the oil in the marinade will prevent it from sticking to the grill. The marinade for this salmon is an authentic classic Japanese recipe that is being made in thousands (millions!) of Japanese households every day!