Japanese Smelt in Spicy Vinegar Marinade

Japanese Smelt in Spicy Vinegar Marinade

A freshwater fish native to Japan in "nanbanzuke" marinade.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

200 g (7.1 oz.)

10 cm (4 in.)

1 knob

as needed


1 Tbsp

1/2 Tbsp


  1. Cut the negi in half lengthwise, peel the ginger, then julienne both.
  2. Heat (1) and (A) in a fry pan. Once boiling pour into a bowl and set aside.
  3. Cover the smelt fish in the potato starch, then fry in medium temperature oil. Soak and completely cover each fried fish in the marinade from (2), then arrange on a plate and serve.

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.


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