← All recipes
Japanese · Starter
Aji Nanban-zuke Horse Mackerel Escabeche
Small whole horse mackerel, floured and fried slowly, then drowned while hot in a vinegared dashi with dried chilli and charred green onion. A day or two in the fridge softens even the bones; serve chilled.
- YieldServes 4
- Hands-on1 h
- Total1 d 2 h
- Difficulty
Ingredients
marinade
- 105 mlrice vinegar
- 2 tbspmirin
- 1½ tbsplight (usukuchi) soy sauce
- 3small dried red chillies, seeded
- 10green onions (or 1 medium onion)
dashi
- 250 mlcold water
- 4 gkombu, wiped
- 5 gdried bonito flakes (katsuobushi)
fish
- 8small horse mackerel (aji), 8-10 cm long (or fresh sardines or smelt)
- 1 tspfine salt
- 30 gplain flour
- 1½ Lneutral vegetable oil, for deep-frying
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.