Cooking for A Humid Day (蒸し暑い日の料理)
Jun 20th 2010 09:35
In this season, Japan has a continuous spell of rainy weather. My room and office are like a sauna bath these days. ^^;
Clinging humidity makes me lose my appetite and energy. Therefore, I cooked "aji no nanban-zuke (nanban-zuke of horse mackerel)" because I want to have sour and hot foods.
I bought a dozen of small-sized horse mackerel (for 300 yen!! V^^ ), and removed the gill, gut. I fried deeply until they were golden after brushing both sides of fish with flour. While I made nanban source by mixed sliced onion and carrot with a cup vinegar, 1/2 cup sugar, 1/3 cup sauce, 1/3 sake, and 1 teaspoon red hot pepper, and lightly boiled them. I putted fried mackerel into the nanban source. After marinated for 30-60 mins, I ate two pieces.
Nanban-zuke is a kind of cuisine of marine or escabeche. Nanban implies cooking and foods came from Europe and originally means “southern barbarian” because they came from southern countries colonized by Netherland and Spain in 19th centuries.
Anyway, I’m going to enjoy them for a couple of days.
Ciao.
Clinging humidity makes me lose my appetite and energy. Therefore, I cooked "aji no nanban-zuke (nanban-zuke of horse mackerel)" because I want to have sour and hot foods.
I bought a dozen of small-sized horse mackerel (for 300 yen!! V^^ ), and removed the gill, gut. I fried deeply until they were golden after brushing both sides of fish with flour. While I made nanban source by mixed sliced onion and carrot with a cup vinegar, 1/2 cup sugar, 1/3 cup sauce, 1/3 sake, and 1 teaspoon red hot pepper, and lightly boiled them. I putted fried mackerel into the nanban source. After marinated for 30-60 mins, I ate two pieces.
Nanban-zuke is a kind of cuisine of marine or escabeche. Nanban implies cooking and foods came from Europe and originally means “southern barbarian” because they came from southern countries colonized by Netherland and Spain in 19th centuries.
Anyway, I’m going to enjoy them for a couple of days.
Ciao.
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I deep-fried the fish until they were golden after brushing both sides with flour.
Meanwhile I made nanban sauce by mixing sliced onion and carrot with a cup vinegar, 1/2 cup sugar, 1/3 cup sauce, 1/3 sake, and 1 teaspoon red hot pepper, and lightly boiled everything together.
I put the fried mackerel into the nanban sauce.
After I marinated it for 30-60 mins, I ate two pieces.
Nanban implies cooking and cuisine coming from Europe and originally means “southern barbarian” because they came from southern countries colonized by the Netherlands and Spain in the19th century.
My room and office are like a sauna [bath] these days. >> we'd probably leave out bath
Therefore, I cooked "aji no nanban-zuke (nanban-zuke of horse mackerel)" because I want to have sour and hot foods.>> I would switch order "hot & sour"
I bought a dozen of small-sized horse mackerel (for 300 yen!!
V^^ ), and removed the gill, gut. >> In English, I would generally just say "scaled and gutted" the fish but what you say is fine
Isn't there also a tradition to eat eel on the hottest day? (August?)
The stuffiness makes me lose my appetite and energy.
Therefore, I cooked "aji no nanban-zuke (nanban-zuke of horse mackerel)" because I wanted to have a hot and sour meal.
V^^ ), and removed the gills and gut.
I deep-fried them until they were golden-brown after brushing both sides of the fish with flour.
In the meanwhile I made nanban sauce by mixing sliced onion and carrot with a cup vinegar, 1/2 a cup of sugar, 1/3 cup (soy?) sauce, 1/3 cup of sake, and 1 teaspoon of hot red pepper, and lightly boiled them.
I mixed the fried mackerel with the nanban sauce.
After marinating it for 30-60 mins, I ate two pieces.
Also, you know how to cut onions very well. Mine are always uneven and messy. =)
Therefore, I cooked "aji no nanban-zuke (nanban-zuke of horse mackerel)" because I had a taste for hot and sour food.
I fried deeply until they were golden after brushing both sides of fish with flour.After....., I deep-fried the fish until golden brown.
Nanban-zuke is a kind of escabeche or seafood preparation.
私も味の南蛮付けを食べてみたいです。
This time of year, Japan has a continuous spell of rainy weather.
My room and office are like a sauna these days.
Therefore, I cooked "aji no nanban-zuke (fried pickled horse mackerel)" because I wanted hot and sour food.
I bought a dozen small horse mackerel (for 300 yen!
V^^ ), and gutted them.
I breaded the filets with flour and deep fried them until they were golden brown.
Meanwhile, I made nanban sauce (with sliced onions and carrots and a cup vinegar, 1/2 cup sugar, 1/3 cup of [some kind of] sauce, 1/3 cup of sake, and 1 teaspoon of red hot pepper) and lightly boiled it.
Then I put the fried mackerel into the nanban sauce.
After marinating for 30-60 mins, I ate two pieces.
Nanban-zuke is a kind of escabeche or seafood cuisine.
Nanban cuisine came from Europe and originally meant “southern barbarian” because they came from southern countries colonized by the Netherlands and Spain in 19th century.
(As a Midwesterner, I also find it unusual that you *bought* the fish, and they weren't already gutted. The only time anyone guts a fish around here is when we catch it ourselves, in a river or lake. The fish we buy was always already gutted before it ever got anywhere near the store. Most of the time it's also frozen, because that way it can still be reasonably fresh when it arrives at the store, which would otherwise not be possible. This might be different in other parts of the English-speaking world, especially near the ocean, but around here even lake perch is generally frozen before being transported to the stores.)
The word "sauce" is much too vague to ever be listed as an ingredient without qualification. You need to say what kind of sauce. Tomato sauce? White sauce? Alfredo sauce? Cayenne pepper sauce? Tobasco sauce? Worchestershire sauce? Tartar sauce? Cocktail sauce? Hollandaise sauce? Applesauce? Too many possibilities.
Thank you for your polite corrections and comments.
The sauce is "Nanban sauce". です。＾＾