Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, non-fried marinated nanban - raw salmon and sweet onions using shio-koji. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji is something that I’ve loved my whole life.
When combined with salt it also makes a great marinade that enhances flavor and tenderizes. Salmon marinated and tenderized in shio koji, a Japanese fermented ingredient packed with umami. Pre-made shio koji is available in the refrigerated section of most Japanese grocery stores in the West and is sold in Store in a re-sealable plastic bag or (non-reactive) glass or plastic container.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook non-fried marinated nanban - raw salmon and sweet onions using shio-koji using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji:
- Make ready 3 slice Raw salmon
- Make ready 2 tbsp Shio-koji (salt fermented rice malt)
- Prepare 1/2 Carrot
- Make ready 1/2 Sweet onion (or regular onions)
- Get 1/4 Red or yellow bell pepper
- Make ready 1 Green onions or scallions
- Prepare 1 Katakuriko
- Prepare Nanban sauce
- Get 200 ml Dashi stock
- Prepare 2 1/2 tbsp Soy sauce
- Get 3 tbsp Mirin
- Take 2 tbsp Vinegar
- Take 1 and 1/2 tablespoons Sugar
Not only is it necessary in fermentation, but when combined with other ingredients, it can be used for flavoring, curing and/or preserving foods. In a very large resealable plastic bag, coat the pork steaks with the shio koji. Seal the bag, pressing out the air. Set the bag in a baking dish and refrigerate overnight.
Steps to make Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji:
- Cut raw salmon into thirds, coat it in shio-koji, and let it cure in the refrigerator overnight.
- Mince the green onions and thinly slice the rest of the vegetables.
- Put a light layer of oil (not listed) in a pot, sauté the onions, then the carrots, and then the bell peppers until tender.
- Add all the ingredients of the Nanban sauce into the pot and bring to a gentle boil.
- 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.
- Gently remove the excess oil from the salmon and put into a deep dish.
- Add the heated Nanban sauce from Step 4 while still hot and it's ready to serve.
- Marinating the salmon for a minimum of 2 hours (or, if possible, a full day) will blend the flavors together quite nicely.
Shio Koji can break down the starch and protein contained in the ingredients to bring out the umami and sweetness to make the food delicious. The meat becomes soft after it is marinated with it. It can help to add beautiful baked colour on the food when you use it for baking or frying to boost up your. Shio Koji is a newly popular seasoning in Japan. Balla and his cooks make koji in-house to use in pickled vegetables and to marinate whole chicken In The Chronicle's test kitchen and at home, we loved how koji adds a savory depth and sweetness.
So that is going to wrap it up for this special food non-fried marinated nanban - raw salmon and sweet onions using shio-koji recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
