How to Cook Appetizing Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji

Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji. When combined with salt it also makes a great marinade that enhances flavor and tenderizes. Here, the salmon is first deep-fried and marinated in a tangy sauce along with colorful julienned vegetables. The mixture is then chilled in the refrigerator and The word "nanban" also referred to something foreign and exotic, such as nanban kashi (南蛮菓子, foreign sweets) like Catella, or food.

Three days in marinade and one day after basting, then grilled it. Tenderise your salmon and give it a mouthwatering mellow savoury/umami flavour with this grilled salmon recipe, which uses shio (salt) koji. Koji, also known as 'rice malt' or 'rice mould', is a kind of edible fungus that grows on rice and is used widely in Japanese cuisine to soften meats. 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 it.

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

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

Nanbanzuke (Marinated Fried Fish) is made of bite size pieces of deep fried fish and vegetables Because this dish is similar to escabeche and the ingredients include chilli and onions, the dish is called nanbanzuke. You must also add red chilli to the marinade otherwise it is not called "nanban". To get Koji Rice or shio koji already made check out these links. We use The Sausage Maker for most of our projects.

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

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..

They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. Shio-koji Salmon in Shio-koji Beurre Monte. When koji - essentially, rice that's been inoculated with the koji mold - is combined with water and salt and allowed to ferment, it turns into shio-koji or salt Balla and his cooks make koji in-house to use in pickled vegetables and to marinate whole chicken before roasting. "It seasons and sweetens the. Shio Koji can break down the starch and protein contained in the ingredients to bring out the umami and sweetness to make the food delicious. The meat becomes soft after it is marinated with it.