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RECIPE
Salmon Marinated with Nanban Sauce
Braiser
Seafood
Over 2 hours
2-4
RECIPE NOTES
Why not introduce a taste of Japanese cuisine into your weekly routine? Our Salmon Marinated with Nanban Sauce recipe is sure to inspire, offering a well-balanced and delicious meal that is packed with flavour. The Nanban Sauce, featuring rice vinegar, soy sauce, mirin, and sugar is the ultimate compliment to the deep fried salmon filet.
The Braiser provides a shallow base to fry the salmon filets to perfection, exposing them to a consistent heat source. Crafted with enamelled cast iron, this versatile piece of cookware delivers superior heat retention for an even cook every single time. Its domed lid is designed to lock in heat and moisture, ensuring a tender salmon filet.
Our Salmon Marinated with Nanban Sauce is a great recipe to get your weekly serving of fish with a unique twist. This recipe may take longer to make due to the marination of the salmon filets, but is well worth the wait! Be sure to let the salmon filets marinate in the Nanban Sauce for a couple of hours (some Japanese chefs will leave it for up to a few days) for a truly delicious main course. Here are all the ingredients you need and the steps to follow before tackling this recipe!
INSTRUCTIONS
To make the kombu dashi, wipe the kombu/kelp with a clean cloth (the kombu/kelp shouldn’t be washed). Put the water in a casserole and soak the kombu for at least 30 minutes or overnight. Heat it up slowly until the water comes to a boil, take out the kombu and remove the stock from the heat and put to one side.
Slice the onions very thinly and cut the carrots into juliennes. Place all the marinade sauce ingredients; kombo dashi, sugar, mirin, rice vinegar and yuzu juice into a pot and bring to just before the boil, then add the sliced carrot and onion. Pour the sauce into a deep-sided dish. Lightly sprinkle a pinch of salt over the salmon and leave for 10 minutes, then pat dry with kitchen paper or cloth.
Cut the salmon into 3cm cubes and dust with the corn flour. Deep fry the salmon at 170 degrees in a Braiser for 3-5 minutes, then remove from the oil and place directly into the Nanban sauce.
Let marinate for at least a couple hours (some Japanese chefs will leave it for up to a few days). For the garnish, sprinkle chopped chives or spring onions on top.
