Nanbanzuke
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (February 2013) |
Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle (marinade)") is a Japanese fish dish. To prepare it, the small fish (often Japanese jack mackerel or wakasagi smelt) (Sprat) or diced fish (salmon, trout, sea bass, ocean perch, cod, haddock, Pollack, Hake, Plaice, and Monkfish) is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth (Nanbanzu 南蛮酢, or Tosazu 土佐酢) made of grain vinegar, dashi, mirin, and shō-yu (Japanese soy sauce), with finely-sliced onion, finely julienne carrots, finely-shredded green peppers, and red chilli peppers. It bears a close resemblance to escabeche and is believed to have been brought to Japan by the Portuguese in the 16th century.
See also
[edit]References
[edit]- Hosking, Richard (1996). 日本料理用語辞典 (英文). ISBN 9780804820424.
- Ashkenazi, Michael; Jacob, Jeanne (23 November 2000). The Essence of Japanese Cuisine. ISBN 0812235665.
- Andoh, Elizabeth (2005). Washoku. ISBN 9781580085199.
- Japan Times: Nanban dishes are fit for a barbarian.
 | This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it. |