Shishamo Nanbanzuke recipe - ingredients, nutrition and when to eat it
This Japanese-style fish side dish is made by topping grilled shishamo with onion and carrot, then pouring over a sweet-and-sour vinegar dressing and serving…
This Japanese-style fish side dish is made by topping grilled shishamo with onion and carrot, then pouring over a sweet-and-sour vinegar dressing and serving it chilled. The mild fish and crisp vegetables pair with a bright tang. Make it ahead and serve it alongside lunch or dinner.
Japanese · 25 minutes to cook
Tips: Use a wide spatula to support the shishamo and flip it just once so it doesn't fall apart.
Tips: For extra-crisp vegetables, let the vinegar dressing cool before pouring it over, then chill.
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Ingredients (1 serving)
- Shishamo — 4 pc
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Vinegar — 2 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Water — 2 Tbsp
- Cooking oil — 1 tsp