Cooking time: 20 minutes or less* Excluding the time to prepare kelp soup stock
A recipe for making shishamo a regular dish that will last for a long time. Instead of chopped green onions, you can use torn perilla leaves, but be sure to add plenty of condiments!
You don’t need a kitchen knife except for condiments, and bake shishamo in a frying pan.So I think it’s relatively easy to make.
[Estimated storage: Refrigerate for about a week]
- Keywords for this recipe
- Fish dish
- Nanban pickles
- Regular vegetables
How to make shishamo nanbanzuke
Preparation of Nanban vinegar and shishamo
The ingredients to prepareShishamo (either with children is OK), condiments, peppers(The condiment is perilla instead of chopped green onions).
First, make Nanban vinegar. Nanban vinegar in this recipe is different from other Nanban pickles recipes on white rice.com,A handy version that omits heating in the pot(Omitting mirin and sake).
How to makeSeasoning A (100 ml of kelp soup stock, 5 tablespoons of vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 1/3 teaspoon of salt) and 1 red pepper without seeds if you likeJust mix in a storage container.
* For kelp soup stock, the “watering method” in which kelp of about 3 cm square is soaked in a little over 100 ml of water for 30 minutes or more is sufficient. Even if you heat it to your liking and bring out the taste from the kelp → Go to the kelp dashi page. Also, refer to here for how to make more authentic Nanban vinegar with sake and mirin.
After the nanban vinegar is ready, sprinkle the shishamo with flour. Sprinkle about 1 tablespoon of flour on the amount of shishamo, mix gently so that it spreads throughout, and finally remove the excess flour.
Shishamo Nanbanzuke Recipe / How to Make
Put 1 tablespoon of oil in a frying pan and heat on medium heat. When it gets hot, turn off the heat a little. Arrange the shishamo so that they do not overlap,Bake one side for 2 to 2 and a half minutes..
Turn it over if it gets browned,Bake the other side in about 2 minutes, Color it in the same way.
Especially in the case of shishamo with children, it is difficult for the fire to pass through the abdomen, soFinally, arrange the shishamo in order from the end of the frying pan and bake the ventral side for 1 minute.
Soak it in the pre-made Nanban vinegar while it’s hot.
It’s delicious to eat freshly baked,Recommended is the one that has been soaked for several hours to half a day.. If you let it soak in the refrigerator that much, the Nanban vinegar will soak into it.
When eatingSprinkle with plenty of chopped green onions and coarsely ground black pepper if you like.,Let’s eat!
* You can easily replace the chopped green onions with the ones that have been torn by hand.
- Estimated storage period is one week in the refrigerator.. When you put it in the refrigerator, keep a lid and wrap tightly to prevent odor transfer.
- Nanbanzuke is based on kelp soup stock, but you can also make delicious kelp and bonito soup stock. By comparison, kelp soup stock is easier to feel the flavor of the ingredients.