July 15, 2011

Aji no Nanban Zuke and Chicken Karaage/アジの南蛮漬けと鶏の唐揚げ

Today, I finally got around to making aji no nanban zuke for supper tonight.

Yesterday, I bought one pack of aji for 198 yen, which contained eight aji of various sizes.

They were all too big to be called ko aji or mame aji, so I filleted them in a usual way, and cut each fillet into two or three parts.

One Tupperware container was not enough to contain the deep-fried aji, and I had to use two!
The nanban sauce is a 3:3:1 mixture of vinegar, soy sauce, and sugar.
I didn't add any red peppers, because I used some "kagura nanban", a local vegetable similar to green peppers but hot like red peppers, together with green peppers and onions.

I also made chicken karaage, using two breasts.
I personally prefer chicken breast karaage, but most Japanese think chicken thigh karaage is superior.
About one hour or so later, the nanban zuke already looked delicious.
And, it was delicious.


Sissi said...

Hiroyuki, I am happy to see you share my chicken breast preference :-)
Your nanban zuke looks much better than mine... Maybe I'll make another one and make new photos before I post it... I am glad to see that your marinade doesn't cover the whole fish. I have made my nanban zuke according to Shizuo Tsuji's recipe (like you suggested) and was worried it wouldn't marinate properly because there was so little liquid. Finally it was very good and I see I had more or less as much marinade as you.

Hiroyuki said...

Sissi: Japanese cuisine tends to remove excess fat from fatty ingredients. Yakitori (skewered and grilled chicken) and unagi no kabayaki (grilled eel) are typical examples.

I first made sauce from 75 ml vinegar, 75 ml soy sauce, and 25 ml sugar for the first batch of deep-fried aji, but because of the large amount of onion, green pepper, and kagura nanban, the sauce wasn't enough, so I added 25 ml vinegar, 25 ml soy sauce, and some sugar. For the next batch, I made sauce from 90 ml vinegar, 90 ml soy sauce, and 30 ml sugar, and I transferred some of the vegetables from the first container to the second. I hadn't expected that only eight rather small aji would yield so much aji no nanban zuke.

As you may know, it is important to marinate the aji in the sauce immediately after deep-frying it, so that the vegetables are "cooked" from the heat.

I'm looking forward to seeing your version of aji no nanban zuke!

fred said...

My friend who runs Chinese food supplies gave me a bunch of peking-duck wing, yesterday.
Without thinking any longer, I put it all in a large pan with some water, vinegar and soy sauce(Kikkoman-natural brew, mixed with Thai-light soysauce <-this one taste more sweet than kikkoman, so I didn't add sugar)
Then, slowly cooked around a hour.
It most likely nanban zuke (but slightly more light taste)

For some hour in chiller, the sauce starts thickened like gelatin. That was great taste!! Sadly, can't eat it all, it was too much!!(笑)

Hiroyuki said...

fred: Peking-duck wing?? Lucky you!! You can have the leftover wings tomorrow, and then you will find them tastier! How lucky you are!

Sissi said...

Thank you, Hiroyuki, for the answer!

fred said...

Yes!! It's really delicious!(笑)