Japanese｜Seafood｜Spring｜vegetables｜鰆と筍の甘酢仕立て
Spanish Mackerel and Bamboo Shoots in Sweet Vinegar Sauce
Cooking Studio Culinary Art 2026 Apr.
Ingredients
| Spanish mackerel | 150g -- cut diagonally into large bite-sized pieces, sprinkle with salt (1/4 tsp), and let sit for a while |
| Boiled bamboo shoots | 100g -- cut lengthwise into 4 pieces and lightly sprinkle with salt |
<Sweet Vinegar Sauce>
| Vinegar | 3 tbsp |
| Light-colored soy sauce | 2 tbsp |
| Sugar | 2 tbsp |
| Mirin | 1 tbsp |
| Red chili pepper | 1 |
<Garnishes>
| Shredded lettuce |
| Grated daikon radish |
| Lemon |
Method
- Combine the <Sweet Vinegar Sauce> ingredients and bring them briefly to a boil.
- Pat the bamboo shoots and Spanish mackerel dry, then lightly dust them with potato starch.
- Deep-fry the bamboo shoots first, then the Spanish mackerel, until crisp.
- Place the shredded lettuce on a serving dish, put the grated daikon radish in the center, and arrange the Spanish mackerel and bamboo shoots on top.
Pour the <Sweet Vinegar Sauce> over them and serve with lemon.