Healthy Recipe 4
Mackerel curry nanbanzuke
~ Japanese-Western fusion side dishes made with authentic spices ~
Introduction
Introducing a unique dish that adds the aroma of authentic spices to mackerel nanbanzuke. The addition of authentic spices to the sour and sweet taste of traditional nanbanzuke creates a new, appetizing flavor. Characterized by a spicy and refreshing flavor, it is delicious even when cold, making it a perfect dish to prepare in advance.
The appeal of mackerel curry nanbanzuke
High nutritional value
Mackerel is a representative blue fish, and is rich in omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). These ingredients thin the blood and are effective in preventing lifestyle-related diseases. It is also rich in high-quality protein, which contributes to maintaining muscle mass and boosting metabolism.
The effect of spices
By using authentic spices such as turmeric, cumin powder, coriander powder, and chili pepper, you can enjoy a deep aroma and flavor that is different from commercially available curry powder. The curcumin contained in turmeric is a component that has been attracting attention for its anti-inflammatory properties, while cumin and coriander have digestive benefits. The capsaicin in chili pepper also promotes metabolism and has a warming effect on the body. The synergistic effect of these spices makes this a dish that will whet your appetite all year round.
Ingredients (for 2-3 people)
Main ingredient
Boneless mackerel: 2-3 slices
Carrot: 1/2
1/2 onion
2 bell peppers
Flour: appropriate amount
spices
Turmeric: 1 teaspoon
Cumin powder: 1 teaspoon
Coriander powder: 1 teaspoon
Chili pepper: 1 teaspoon
seasoning
Vinegar (black vinegar is recommended): 4 tablespoons
Sugar: 2 tablespoons
Sake: 1 tablespoon
Soy sauce: 1 tablespoon
How to make it
Finely chop all the vegetables
Cut the mackerel into bite-sized pieces using kitchen scissors
Sprinkle with spices and then dust with flour
Add oil to a frying pan and fry the mackerel on both sides over medium heat until cooked through (about 5 minutes).
Place the mackerel in a heat-resistant container and lightly wipe off the oil in the frying pan with kitchen paper.
Add the vegetables and seasonings and bring to a gentle boil
Place the vegetables and seasonings from step 6 on top of the mackerel in a heat-resistant container.
Let it cool, and once it has cooled, chill it further in the refrigerator.
The benefits of making food in advance
Nanbanzuke is a dish that becomes more delicious the longer it sits. It can be stored in the refrigerator for 3-4 days, making it a great side dish for busy weekday dinners or packed lunches.
Arrangement ideas
Spicy level adjustment
Mild: Use less chili pepper and add a little honey
Medium spicy: A well-balanced blend of authentic spices
Spicy: Add more chili pepper and chili pepper
Arrangements to suit the season
Refreshing finish: Add lemon juice for a more refreshing taste
Add colour: Add vegetables such as cucumber, tomato or okra
Chilled: Chill well and use as a topping for somen noodles
Change the type of fish
In addition to mackerel, this dish can also be made delicious with blue fish such as horse mackerel and sardines, or white fish.
summary
Mackerel curry nanbanzuke is an innovative dish that adds the flavor of spices to traditional Japanese cuisine. It is a nutritious and practical dish that can be prepared in advance, yet it adds a fresh flavor to any meal. Please give it a try and add it to your regular household dishes.