野村友里 春夏秋冬 おいしい手帖|鯵の南蛮漬け | ページ 2 | カーサ ブルータス Casa BRUTUS

野村友里 春夏秋冬 おいしい手帖|鯵の南蛮漬け

本誌連載、人気フードディレクター・野村友里さんの『春夏秋冬 おいしい手帖』と連動した動画です。毎月、旬の食材を使った母親から受け継いだ和食のレシピをアーカイブしていきます。

Recipe for Fuzuki (July) : Marinated deep-fried horse mackerel

Horse mackerel ( aji ) has always been a popular kind of fish in Japan, and is most fresh during early till mid summer. Summer is the season when most commonly out on the market, therefore accessible to cook at home. “Aji”, which also means “taste” in Japanese is said to be named because of it’s delicious taste. Another story of the origin comes from the kanji (Chinese character), which is consisted of letters that mean “fish” and “overwhelmed”, due to the fact that aji is so tasty and impactful. Summer is the season best to eat sour and refreshing food, therefore the intention is to cook something that is cooling to taste and to the eye. Nanbanzuke is a way of cooking where the meat is deep fried then marinated in vinegar sauce with veggies.

Marinating sauce is made from soup stock from dried sardines (made in Kagawa/ Yamakuni brand). Freshly fried horse mackerel is soaked in this savory broth. Key to the marinating sauce is to not make it too sour. The fish can be marinated for a day, or slowly till the following day.

Key notes: Marinating sauce to be made from dried sardine broth, which is savory and not too sour.

Marinated deep-fried horse mackerel

Horse mackerel 5
Soft flour
Onion 1/2
Red onion 1
Manganji bell pepper 10
Deep-frying oil

【Dried sardine broth】
Dried sardines 30g
Konbu (dried seaweed) 10g
Water 1L

【Marinating sauce】
Dried sardine broth 300ml
Vinegar 50ml
Soy sauce 50ml
Mirin (sweet cooking rice wine)
Cane sugar 2 tablespoons
Salt
Red bell pepper (without seeds) 1
Squeezed Sudachi (Japanese citrus fruit) 1

Method

1. To make dried sardine broth: Put dried sardine (without head and intestine) and konbu in water over medium heat. When starting to boil, skim the broth and take out konbu. Strain broth. Best to let dried sardine soak in water overnight to bring out taste.

2. Slice onion and red onion and leave in water. Cut a slit in the Manganji bell pepper.

3. Take out head and intestine of the aji on newspaper or paper towel, quickly wash under running water, dry, scrape off scale, and cut two slits in the aji so that it cooks easily. Lightly salt, and leave for a while. Spread salt in a tray, and line up aji.
(If the aji is small in size; leave on head, scrape off scale, and take out intestine. If large in size; cut into three slices.

4. To make marinating sauce: Add all marinating sauce ingredients into a tray or container.

5. Deep-fry Manganji bell pepper in 180 degrees cooking oil, soak off oil and leave in marinating sauce.

6. Add onion and red onion in marinating sauce.

7. Best to consume within 4-5 days.

Yuri Nomura

Food coordinator. She runs "eatrip", a company that organise food events and caterings. http://www.babajiji.com

AIがあなたにおすすめ

※過去の記事も表示されます