tag:blogger.com,1999:blog-3101980281470446262.post2017570303941170073..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: My Nukadoko on July 7/7月7日、私のぬか床Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3101980281470446262.post-15519653273671365692011-07-08T23:04:14.000+09:002011-07-08T23:04:14.000+09:00Hiroyuki, we had nanban zuke with small fish fille...Hiroyuki, we had nanban zuke with small fish fillets (pouting, it's a small fish related to cods, but has a taste and texture slightly similar to small aji... I haven't found the Japanese name). I marinated it for 4 hours and added 4 peppers (they were mdoerately hot). It was excellent. We finished 500g fish with my husband! I left only a fillet in the fridge for today's breakfast. It is a great breakfast dish when it's hot. Thank you for the idea once more!Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-75408610824408843142011-07-08T08:44:48.507+09:002011-07-08T08:44:48.507+09:00Sissi: I will add some additional text to this po...Sissi: I will add some additional text to this post later, together with some photos.<br /><br />I made pork tsukune nanban zuke for supper last night, too, instead of our regular hamburgers. (This time, I added one red pepper.)Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-55825641480335159832011-07-08T00:02:05.581+09:002011-07-08T00:02:05.581+09:00Hiroyuki, I am afraid to take my nukadoko out from...Hiroyuki, I am afraid to take my nukadoko out from the fridge for a week now... The temperature is 30°C... i prefer not to take risks...<br />(By the way I am making now nanban zuke with small fish fillets for the dinner! Mr Tsuji says for fillets 3-4 hours is enough, thank you for telling me the recipe is in his book! I haven't noticed it).Sissihttp://www.withaglass.comnoreply@blogger.com