Cut the salmon into easy to eat pieces, and sprinkle salt and pepper.
Combine the ★ ingredients. You can optionally add ichimi spice.
Cut the ☆ vegetables and mix with the sauce. Note: If you cut the carrot with a vegetable slicer, it will blend well with the sauce, so I recommend it.
Pat the salmon dry, and dust with flour.
Heat oil in a pan and pan fry the salmon.
Cook until crispy on both sides.
When the salmon is cooked, put into the sauce from Step 3.
Marinate for about 15 minutes and it's done.
If you layer the vegetables, salmon, and another layer of vegetables and pour the sauce over, it will penetrate the ingredients better.
This is how it looks from the side.
Story Behind this Recipe
Nanban sauce marinade using fall salmon in season.
If you leave the salmon for a while after coating it with flour in Step 4, the flour won't come off when you are cooking it. If you are not using shiro-dashi, use soy sauce instead of shiro-dashi and dashi stock instead of water. You can use lemon instead of yuzu peel. Substitute yuzu juice for half the vinegar to make the sauce more fragrant. You can keep the marinade in the refrigerator for 3 days.