Saba no Nanbanzuke (Marinated Mackerel)

Steps

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1. 1
   Slice the onion thinly and julienne the carrot after peeling. Place both in a bowl.
   ▶ ≈1:51
2. 2
   Remove the stem and seeds from the green pepper, then julienne it. Remove the seeds from the chili pepper and slice into rings. Set these in a separate container.
   ▶ ≈2:44
3. 3
   Combine water, soy sauce, sugar, mirin, and vinegar in a small saucepan and bring to a boil. Once boiling, let it simmer for about 20 seconds to reduce the sharp vinegar smell.
   ▶ ≈3:50
4. 4
   Pour the hot marinade over the onion and carrot mixture and mix well. This removes the sharpness from the onion and softens the carrot.
   ▶ ≈4:14
5. 5
   Pat the mackerel dry with paper towels and cut into thin slices about 2-3 cm wide.
   ▶ ≈4:47
6. 6
   Place the mackerel slices in a plastic bag with potato starch and gently shake to coat evenly.
   ▶ ≈5:10
7. 7
   Heat vegetable oil in a frying pan. Place the mackerel skin-side down and pan-fry for about 2-3 minutes until the skin is crispy. Flip and cook for another 1-2 minutes until done.
   ▶ ≈5:36
8. 8
   Transfer the cooked mackerel to the marinade bowl, add the green pepper and chili pepper, and mix gently. Cover with plastic wrap.
   ▶ ≈6:50
9. 9
   Let marinate at room temperature for 30 minutes to allow the flavors to fully infuse. Transfer to a storage container if desired before serving.
   ▶ ≈7:29