@aisletotokyo: Full Recipe↓ Day 74/100 | COD NANBANZUKE 🛒 INGREDIENTS: Servings: 2-3 - Cod: 200g - Salt: a pinch - Flour: 2 tbsp - Onion: 120g - Carrot: 50g - Vegetable oil or Sunflower oil (for frying): As needed [Nanban vinegar] - Water: 100ml - Rice vinegar: 2 tbsp - Soy sauce: 2 tbsp - Sugar: 1 1/2 tbsp - Red chilli: 1 piece 🧑‍🍳 METHOD: 1. Thinly slice the onion and julienne the carrot. 2. Whisk all the sauce ingredients in a bowl to make the Nanban vinegar, then stir in the onion and carrot. 3. Pat the cod fillets dry, remove any pin bones, and cut into bite-size pieces. Season lightly with salt and dust evenly with flour. 4. Shallow-fry the cod in oil over medium heat until crisp and golden brown on all sides, then remove from the pan. 5. Transfer the hot fried cod straight into the Nanban vinegar while still sizzling, tossing gently to coat, and let it marinate for at least 10 minutes before serving. ⛩️ TRADITIONAL OPTION: - Use Takanotsume chilli for red chilli. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #nanbanzuke #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco

Shota Horii | Aisle to Tokyo

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Thursday 17 September 2026 16:00:00 GMT