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

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

Curing the salmon in shio-koji makes it tender and boosts the umami factor. Marinating Nanban-style overnight with the season's fresh sweet onions makes it even tastier.

Ingredients: 3 to 4 servings

Raw salmon
3 slices
Shio-koji (salt fermented rice malt)
2 tablespoons
Carrot
1/2
Sweet onion (or regular onions)
1/2
Red or yellow bell pepper
1/4
Green onions or scallions
to taste
Katakuriko
as needed
Nanban sauce
Dashi stock
200 ml
Soy sauce
2.5 tablespoons
Mirin
3 tablespoons
Vinegar
2 tablespoons
Sugar
1 and 1/2 tablespoons

Steps

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.

Story Behind this Recipe

When I made a Nanban from raw salmon cured using the now-popular shio-koji, it turned out so tasty!