Salmon Nanbanzuke (sake no nanbanzuke, 鮭の南蛮漬け) is a type of Nanbanzuke—a traditional Japanese cooking method where fish or meat is fried and then marinated in a sweet vinegar sauce (nanbanzu) seasoned with chili pepper (nanban) and green onion. The name Nanban (“Southern Barbarian”) is said to have roots in the food culture introduced by the Portuguese and Spanish (Nanban people) who came to Japan from the 16th to the 17th century.
In this recipe, tender and nutritious salmon (sake) is marinated in sweet vinegar with plenty of vegetables such as onion, carrot, and green pepper. This cooking method allows the ingredients’ natural umami to merge with the acidic vinegar, resulting in a dish that is refreshing yet deeply flavorful.
15 minutes
+ additional marinating time
Chiori
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.
- 3 fresh salmon fillets
- 3 oz onion (1/2 of a medium onion)
- 0.5 oz carrot (1/4 of a medium carrot)
- 1 Japanese piman pepper (or substitute 1/2 of a green bell pepper)
- salt and pepper, to taste
- 1 tbsp potato starch (katakuriko, or cornstarch)
- A4 tbsp vinegar
- A1 tbsp sugar
- A1 tbsp soy sauce
- A1 tbsp mentsuyu (3x concentrated noodle soup base)
- A1 tsp Japanese-style dashi powder (stock base)
- 0.5 tsp sesame oil
INSTRUCTIONS
- 1
Rinse the fresh salmon fillets under running water and pat dry thoroughly with a paper towel. Cut into bite-sized pieces, sprinkle with a little salt and pepper, and coat with potato starch.
- 2
Slice the onion thinly perpendicular to the grain. Cut the carrot and green pepper into thin strips.
- 3
Combine the (A) ingredients (vinegar, sugar, soy sauce, mentsuyu, dashi powder) in a microwaveable container and heat in a 600W microwave for 1 minute without plastic wrap.
- 4
Heat 2 tbsp. of vegetable oil in a frying pan. Add the salmon and cook over medium heat for 4–5 minutes, turning occasionally. Pat off any excess oil with a paper towel, add the vegetables from Step 2, and quickly stir-fry.
- 5
While hot, place the ingredients into the container from Step 3 and mix in the sesame oil. Once cooled down slightly, chill in the refrigerator for about half a day.
RecipeID
618
Tips & Notes
・The salmon skin can be removed before cooking.
・Horse mackerel (aji) or white fish can be substituted for the salmon.
・If using 2x concentrated mentsuyu, use 1 ½ tbsp. If using 4x concentrated mentsuyu, use a scant 1 tbsp.
・This recipe is only mildly sweet, so adjust the amount of sugar to taste if you prefer a sweeter finish.
・The marinade will soak into the fish and vegetables fully after about half a day.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.