RECIPE BY: MAI HANAKI BRODERSEN

SOURCE: re-created from the book “everyday harumi” by Harumi kurihara

SERVES: 4

Mai Hanaki Brodersen's Japanese Salmon Nanbanzuke
Mai Hanaki Brodersen’s Japanese Salmon Nanbanzuke

Ingredients (Nanbanzuke Sauce)

  • 1 cup dashi stock (see miso soup recipe)
  • (can also use instant dashi powder, mix 1 cup of water and 2 g of dashi powder)
  • ¼ cup soy sauce
  • 1/3 cup rice vinegar
  • 4 Tbsp sugar
  • Lemon juice from ½ lemon
  • Salt to taste

Ingredients (Salmon)

  • 1 large salmon fillet
  • 2 small carrots (peeled and cut into thin matchsticks)
  • 1 small onion, peeled and sliced finely
  • 10 g ginger, peeled and cut into
  • matchsticks
  • 2 dried red chili, removed seeds
  • and sliced finely
  • Salt and pepper to season
  • Flour for coating the salmon
  • 1 lemon, sliced

Instructions (Nanbanzuke Sauce)

  • Mix all ingredients together in a bowl

Instructions (Salmon)

  • Season salmon with a bit of salt and pepper, and dust with flour.
  • Heat oil in a pan and fry the salmon.
  • Add the cooked salmon (while still warm) to the nanbanzuke sauce to marinate.
  • Slightly fry the carrots, onion and ginger then add to the nanbanzuke sauce.
  • Add the red chili and sliced lemon.
  • Marinate for at least 30 mins.
  • Serve.

Download PDF here: Japanese Salmon Nanbanzuke Mai Hanaki Brodersen

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