Salmon Nanbanzuke (Fried Salmon in Sweet Vinegar Sauce) (Wheat-Free)
鮭の南蛮漬け（小麦なし） · Sake no Nanbanzuke
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Nanbanzuke is a Japanese dish of fried fish dressed in a sweet and tangy vinegar sauce. The name comes from nanban, the old word for the Portuguese and Spanish traders who reached Japan in the 16th century, and it is a cousin of escabeche. In this preschool version the salmon is coated in joshinko rice flour instead of wheat flour, and the sauce is warmed with dashi so the vinegar loses its sharp edge, which is what makes even children who are wary of sour flavors happily tuck in. Blanching the cucumber and peeling the tomato keeps the vegetables soft and easy for little mouths to manage.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
Added. Open the recipe helper (bottom right) → ☰ Menu → 🛒 Shopping list to see the ingredients for your family size.
Printing uses the number of adults and children set under Ingredients, so set those first.
Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 67.5 gsalmon fillet (skinless, boneless)
- 13.5 gcucumber
- 27 gtomato
Seasonings
- 0.3 gginger paste (tube)Grated ginger sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh ginger for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated ginger in the same amount. 1 teaspoon of paste is about 5 g.
- 0.8 gsakeSake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
- 0.8 gsoy sauce
- 9 gjoshinko (Japanese non-glutinous rice flour)Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- 9 gvegetable oil
- 2.1 gsugar
- 2.1 gsoy sauce
- 2.7 gvinegar
- 9.5 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
About the Japanese ingredients in this recipe
- ginger paste (tube) (しょうがチューブ)
- Grated ginger sold ready to use in a squeeze tube, a staple in Japanese kitchens. Japanese school lunch kitchens grate fresh ginger for its aroma, but for cooking at home Aoi says the tube works just fine. Tube pastes often contain added salt, oil and other ingredients, so check the label. Substitute: Use freshly grated ginger in the same amount. 1 teaspoon of paste is about 5 g.
- sake (酒)
- Sake (Japanese rice wine) is used in small amounts to soften the smell of fish and meat and add depth. Japanese "cooking sake" often contains added salt. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: The same amount of water (the taste will be a little simpler), or dry white wine.
- joshinko (Japanese non-glutinous rice flour) (上新粉)
- Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
Directions
- 1
Combine the ginger, sake, and soy sauce and marinate the salmon in the mixture. Dust the salmon with the joshinko and deep-fry in oil at 170°C (340°F).
- 2
Cut the cucumber into half-moons, blanch it, then squeeze out the excess water. Blanch the tomato in boiling water, peel it, and cut it into small dice.
- 3
In a small saucepan, combine the sugar, soy sauce, vinegar, and dashi stock and heat through. Turn off the heat and stir in the vegetables from step 2.
- 4
Arrange the salmon from step 1 on plates and spoon the sauce from step 3 over the top.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 213 kcal | 426 kcal | 213 kcal |
| Protein | 16.2 g | 32.4 g | 16.2 g |
| Fat | 12.1 g | 24.3 g | 12.1 g |
| Carbohydrates | 11 g | 21.9 g | 11 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 364.5 mg | 729 mg | 364.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 213 kcal | 16.2 g | 12.1 g | 11 g | 0.5 g | 0.5 g | 12 mg | 0.3 mg | 364.5 mg |
| 1 adult serving | 426 kcal | 32.4 g | 24.3 g | 21.9 g | 0.9 g | 0.9 g | 24 mg | 0.6 mg | 729 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
You might also like
All recipes →
Chicken Nanbanzuke (Sweet-Vinegar Marinated Chicken)
Tangy Simmered Chicken (Wheat-Free)
Tangy Simmered Chicken (Wheat-Free)
Miso-Simmered Spanish Mackerel
Buri Daikon (Simmered Yellowtail and Daikon) (Wheat-Free)
