Nanban-zuke

Method

1. 1 Cut the fish into cubes, coat with tapioca starch, and deep-fry at 180 degrees Celsius for 4 minutes until crispy.
2. 2 Simmer vinegar with soy sauce, sugar, dashi, and dried chili peppers to make the nanban dipping sauce.
3. 3 Place the freshly fried fish, still hot, into the hot soaking water; this allows the fish to absorb all the soaking water.
4. 4 Cold pickled fish or fish in bland brine is a dish that is sour on the outside but bland on the inside.
5. 5 Spread the shredded onions and carrots over the fish until it is completely covered.
6. 6 Refrigerate for 6 hours, then serve cool; the longer it sits, the more flavorful it becomes.

With an appliance

• Air fryer 35 min

  Replace step 1: spray oil evenly, then steam in a 200-degree hot air pot for 11 minutes; soak immediately while still hot.