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Delicious Nanban Pickled Small Sardines

Delicious Nanban Pickled Small Sardines

Enjoy this distinctively sweet flavor.

Ingredients: 4 servings

Small sardines
400g
Salt
a small amount
Sake
a little
Katakuriko
as needed
Green peppers
3
Yellow bell pepper
1
Onion
1
Carrot
1
For the pickling vinegar:
Black vinegar
4 tablespoons
Sugar
2 1/2 tablespoons
Soy sauce
2 tablespoons
Sake
2 tablespoons
Dashi stock granules
2 teaspoons
Water
5 tablespoons

Steps

1. Mince the green pepper, yellow bell pepper, onions, and carrots.
2. Combine all of the pickling vinegar ingredients except for the black vinegar, in a pot and bring to a boil.
3. Place the black vinegar, the vegetables from Step 1 and the pickling ingredients from Step 2 into a large plastic container and mix.
4. Once it's cools, add more black vinegar to adjust the acidity.
5. Combine the prepared sardines, salt, and sake in a bowl and mix until even.
6. Coat the sardines in katakuriko and deep-fry in oil heated to 200 ℃.
7. Lightly drain the oil, and add to the mixture from Step 3 while still hot.
8. Set aside to marinate for at least 2 hours before serving.

Story Behind this Recipe

I had a lot of small sardines left over, so I thought to pickle them in black vinegar and preserve them. If you have any pickling vinegar left over, put it to good use as a dressing, in ankake, or various other uses!