・Sugar (PLease adjust the sweetness according to your tastes)
about 1 liter
Sesame oil + Vegetable oil
Finely chop the carrots, and slice the onions as thinly as possible. (I recommend cutting into half-circles along the fibers of the onion).
Place the carrots and onions in a sieve, toss, pour boiling water and drain (The water will drain out of its own accord if you let it sit).
Coat the fresh salmon in salt and pepper, and coat with katakuriko inside a plastic bag. Add about half of the sesame and vegetable oil, and brown them. Lightly wipe the oil rendered from the salmon.
Let's prepare the Nanban sauce. Add the vinegar, sugar, and soy sauce to a microwave-safe bowl, and microwave for about 1-1.5 minutes. It is good to go once it has started to lightly boil.
Add in the boiled onions and carrots from step 4, and mix in sesame oil. Season with salt and pepper to taste. You can add in the green onions at this stage, or sprinkle them on top as a garnish when finished.
Top the salmon with Nanban sauce the freshly cooked piping hot salmon, and it is done.
Story Behind this Recipe
I really really like Nanban marinade, but the seasoning is hard to get a hold of. I figured I could make something similar with fatty salmon, and tried it out. You do not have to fry in oil, so it is fairly easy. This is not a heavily-marinated type, but as far as eating piping-hot Nanban marinade goes, I think this is pretty good. It is marinaded in Nanban-style sauce, so it's delicious cold, too.
Cucumbers and bean sprouts really go well with Nanban sauce, but they're too watery, so I omit them. By swirling the onions and carrots in boiling water, you can instantaneously remove the sharp taste and smell of the onions and get rid of the rawness of the carrots, all the while maintaining the crunchiness and perfect texture. Also, they will instantaneously soak up the flavor of the sauce, and taste like they've been marinated for an hour. The non-marinated portions of the salmon are crispy, so you can enjoy the different textures.