Nanban-zuke is a traditional Japanese dish where fried fish or meat is marinated in a sweet vinegar sauce along with aromatic vegetables like scallions and chili peppers.
The sweet and tangy flavor combined with a hint of spice creates an appetizing balance that has long been a favorite in Japanese homes.
The term Nanban refers to the Portuguese and Spanish traders who visited Japan during the Muromachi and Edo periods.
Influenced by their use of spices and oil, this dish is believed to have evolved from the European pickled fish dish known as escabeche.
In Japan, small fish like horse mackerel or smelt are commonly used.
Soaking them in the marinade while hot allows the flavor to fully penetrate—even softening the bones over time.
Variations using chicken are also popular.
This version uses sashimi-grade boneless salmon blocks, making it stress-free and ready to eat without dealing with bones.
Lightly cooked vegetables retain a bit of crunch, making this dish great even for those who aren't aren’t fond of raw veggies.
It's a refreshing and light meal—perfect for warmer days.
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 sashimi-grade salmon block
- 1 /4 carrot
- 1 /4 onion
- 1 /4 medium green bell pepper
- 3 tbsp. vinegar
- 3 tbsp. sugar
- 3 tbsp. mentsuyu (2x concentrate)
- 1 tbsp. soy sauce
- salt and pepper, to taste
- all-purpose flour, as needed
- 2 tbsp. vegetable oil
INSTRUCTIONS
- 1
Peel and julienne the carrot.Thinly slice the onion. Remove the seeds and pith from the green bell pepper and slice into thin strips.
- 2
Place the vegetables in a microwave-safe bowl, cover loosely with plastic wrap, and microwave at 600W for 1 minute and 30 seconds. Add vinegar, sugar, mentsuyu, and soy sauce. Mix well and chill in the refrigerator.
- 3
Slice the salmon block diagonally into about 10 bite-sized pieces. Season with salt and pepper, then coat evenly with flour.
- 4
Heat vegetable oil in a frying pan and pan-fry the salmon on both sides until golden brown, about 3–4 minutes over medium heat.
- 5
Transfer the cooked salmon into the chilled marinade and let it soak. Plate and serve with the vegetables.
RecipeID
196
Tips & Notes
If you're using concentrated mentsuyu other than 2x, adjust as follows:
For 3x: use 1 tbsp. + 1 tsp. mentsuyu and 2 tsp. water
For 4x: use 1 tbsp. mentsuyu and 1 tbsp. water
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."