【Materials】 (For 2 people)
Persimmon…0.5 piece
Onion…50 grams
Salt…Two pinches
Cod…100 grams
Salt…A little
Pepper…Ａ little
Rice flour…Ａ suitable amount
Olive oil…1 tablespoon
Rice vinegar…3 tablespoons
Cane sugar…1 tablespoon
Mitsuba…Appropriate amount
【How to make】
①Remove the stem of the persimmon, peel it, and slice thinly into wedges about 8 mm wide.
②Slice the onion thinly, sprinkle with 2 pinches of salt, leave for a while, and when the water comes out, rinse quickly with water and squeeze out the water.
③Cut the cod into bite-sized pieces, season with salt and pepper, and coat with rice flour. Spread olive oil in a frying pan and fry on both sides until browned.
④Add rice vinegar and brown sugar to a bowl and mix, add ② and ③, mix well, and finally add ① and mix quickly.
⑤Place ④ on a plate and garnish with mitsuba.
【Points】
The flavor accents of the persimmon and mitsuba make this a different kind of nanbanzuke.
by Masako Yoshimura(Culinary expert,Registered dietician)
