Salmon Nanbanzuke (Fried Salmon in Sweet Vinegar Sauce)
鮭の南蛮漬け · 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-sour sauce, and this version uses salmon, a favorite with children. The salmon is marinated in ginger, sake and soy sauce, dusted with flour and fried until crisp, then topped with a gentle sweet vinegar sauce full of boiled cucumber and peeled, diced tomato. The sauce is softened with dashi and only a little vinegar, so even kids who shy away from sour flavors tend to enjoy it, and the fresh vegetables give the fried fish a light, refreshing finish.
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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
- 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 gflour
- 9 gvegetable oil
- 2.1 gsugar
- 2.1 gsoy sauce (for the sweet vinegar sauce)
- 2.7 gvinegar
- 9.5 mldashi 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.
- 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 it. Dust the salmon with flour and deep-fry in oil heated to 170°C (340°F).
- 2
Cut the cucumber into half-moons and boil, then squeeze out the excess water. Blanch the tomato in hot water to peel it, then cut into small dice.
- 3
In a small saucepan, combine the sugar, soy sauce, vinegar and dashi stock and heat. Turn off the heat and stir in the vegetables from step 2.
- 4
Arrange the fried 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 | 16.4 g | 32.7 g | 16.4 g |
| Fat | 12.1 g | 24.3 g | 12.1 g |
| Carbohydrates | 10.6 g | 21.3 g | 10.6 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 367.5 mg | 735 mg | 367.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 213 kcal | 16.4 g | 12.1 g | 10.6 g | 0.8 g | 0.5 g | 13.5 mg | 0.3 mg | 367.5 mg |
| 1 adult serving | 426 kcal | 32.7 g | 24.3 g | 21.3 g | 1.5 g | 0.9 g | 27 mg | 0.6 mg | 735 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
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