【夏の大本命！】鯵が無限に食べられる南蛮漬け&和物

This episode features "Nanban-zuke (marinated horse mackerel)" and "Aji no Aemono (horse mackerel salad)" 🐟✨ While Nanban-zuke is usually served chilled, this episode introduces Murata's method of enjoying it warm and fresh. The fragrant grilled horse mackerel blends perfectly with the hot Nanban vinegar, creating a uniquely delicious flavor. Furthermore, we'll also introduce a colorful Aemono using sashimi-grade horse mackerel. Please try these two dishes featuring seasonal horse mackerel at home. Akihiko's Cooking: Boil or Grill ~ Airing every Saturday and Sunday 🎥 ~ Michelin-starred Japanese chef Akihiko Murata brings recipes for Japanese cuisine andアレンジ (arranged) dishes that can be easily recreated at home 🍚 Simple, yet meticulous. A little ingenuity can transform your everyday cooking. Freely, casually, but seriously focused on deliciousness. Enjoy Murata's "Murata Style" that you can practice at home. Cooking is freedom! ▼ Contact Akihiko Murata here: [email protected] Marinated Horse Mackerel (Serves 2) Ingredients 2 Horse Mackerel 1/2 Leek 45g Carrot 2 Green Peppers 10g Ginger Appropriate amount of potato starch 1 teaspoon Sesame Oil [Nanban Vinegar] 100cc Vinegar 50cc Dashi Stock 2 tablespoons Soy Sauce 2 tablespoons Sugar 1 Red Chili Pepper Instructions ① Cut the leek, carrot, green peppers, and ginger into thin strips and place in a bowl. Cut the horse mackerel into bite-sized pieces and sprinkle lightly with salt (not included in the ingredients list). ② Coat the horse mackerel with potato starch and fry in a pan with heated sesame oil over low heat, starting with the skin side down. Fry both sides until golden brown and crispy. ③ Add the cooked horse mackerel, along with the oil from the frying pan, to the bowl containing the vegetables. ④ In a pot, combine vinegar, dashi stock, soy sauce, sugar, and chili pepper, bring to a boil, and pour over ③ while still hot. ⑤ Mix everything well and let the flavors meld. Horse Mackerel Salad (Serves 4) Ingredients Horse mackerel (sashimi grade) 2 fish Carrot 1/4 (approx. 30g) Green pepper 1/2 Red onion slightly less than 1/4 Tomato 1 Salted kelp a little Sesame seeds a little [Seasonings] Soy sauce 1 tbsp Olive oil 1 tbsp Lemon 1/4 Wasabi a little Honey 1/2 tsp Balsamic vinegar 1/2 tbsp Instructions ① Use sashimi grade horse mackerel and cut into bite-sized cubes. Finely chop the carrots, bell peppers, and red onions. Cut the tomatoes into 8 wedges and lightly pat them dry with a paper towel. ② Place the horse mackerel, vegetables, and tomatoes in a bowl. ③ Finely chop the salted kelp and combine it with soy sauce, olive oil, lemon juice, wasabi, honey, and balsamic vinegar to make the seasoning. ④ Add the seasoning to the bowl and mix everything together. Sprinkle with sesame seeds to finish. 💡Tips Chopping the salted kelp helps it blend in more easily. Lightly patting the tomatoes dry prevents the flavor from becoming diluted. Wasabi and balsamic vinegar enhance the umami of the horse mackerel. #Nanbanzuke #JapaneseCuisine #HorseMackerel