
A freshwater fish native to Japan in "nanbanzuke" marinade.
- Cooking time
- 20 minutes
- Calories
- 338kcal
- Sodium
- 1.2g
- Nutrition facts are for one serving.
Directions
- Cut the negi in half lengthwise, peel the ginger, then julienne both.
- Heat (1) and (A) in a fry pan. Once boiling pour into a bowl and set aside.
- 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.
Checkpoints
Ultra-fine julienned Japanese long onion
Julienned ginger