Mackerel Nanbanzuke (Japanese Marinated Fried Mackerel) recipe - ingredients, nutrition and when to eat it
This Japanese side dish features crisp-fried mackerel and onion soaked in a tangy soy-and-vinegar marinade.
This Japanese side dish features crisp-fried mackerel and onion soaked in a tangy soy-and-vinegar marinade. The bright marinade balances the richness of the fish, making it a lovely dinner side in summer or early fall.
Japanese · 35 minutes to cook
Nutrition (per 276g serving): 336.6 kcal · protein 30.5g · carbohydrate 15.5g · fat 16g · sodium 805.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the mackerel thoroughly dry so the flour coats it evenly and it splatters less in the pan.
Tips: Pour the marinade over the mackerel while it is still hot so the tangy flavor soaks all the way through.
Tips: It is delicious right away, but chilling it for about an hour allows the crisp onion and marinade to come together even better.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Mackerel — 120 g
- Flour — 1 Tbsp
- Cooking oil — 1 Tbsp
- Onion — 0.3 pc
- Carrot — 20 g
- Vinegar — 1.5 Tbsp
- Soy sauce — 2 tsp
- Sugar — 1 tsp
- Water — 2 Tbsp
- Red chili pepper — 0.3 pc