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Delicious Nanban Pickled Small Sardines
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Chef :
cookpad.japanDelicious Nanban Pickled Small Sardines
I had a lot of small sardines left over, so I thought to pickle them in black vinegar and preserve them. If you have any pickling vinegar left over, put it to good use as a dressing, in ankake, or various other uses!
Ingredient
Food ration :
4 servings
400 grams
Small sardines
1 dash
Salt
2 tbsp
Sake
1
Onion
1
Carrot
4 tbsp
Black vinegar
2 1/2 tbsp
Sugar
2 tbsp
Soy sauce
2 tsp
Dashi stock granules
5 tbsp
Water
Cooking instructions
* Step 1
Mince the green pepper, yellow bell pepper, onions, and carrots.
* Step 2
Combine all of the pickling vinegar ingredients except for the black vinegar, in a pot and bring to a boil.
* Step 3
Place the black vinegar, the vegetables from Step 1 and the pickling ingredients from Step 2 into a large plastic container and mix.
* Step 4
Once it's cools, add more black vinegar to adjust the acidity.
* Step 5
Combine the prepared sardines, salt, and sake in a bowl and mix until even.
* Step 6
Coat the sardines in katakuriko and deep-fry in oil heated to 200 ℃.
* Step 7
Lightly drain the oil, and add to the mixture from Step 3 while still hot.
* Step 8
Set aside to marinate for at least 2 hours before serving.
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