Cooking Mama World recipe

Spicy marinated Japanese anchovy with spicy pollack roe (serves 4)

Spicy marinated Japanese anchovy with spicy pollack roe (serves 4)

Ingredients
Japanese anchovy
300g
Onion
1
Green bell peppers
2
Carrots(Large)
0.5
Potato starch
to taste
Dumpling wrappers
10 sheets
Spicy pollack roe
70g
Grain vinegar
5 tablespoons
Sugar
3 tablespoons
Soy sauce
2 tablespoons
Sake
2 tablespoons
Japanese soup stock (granulated)
3 teaspoons
Dried red pepper
2
Water
75 ml
Spicy marinated Japanese anchovy with spicy pollack roe (serves 4)Ingredients

About Units

g

[g] denotes weight, 100g is roughly 3.5 oz.

ml

[ml] denotes volume, 1 fl oz is roughly 30 ml (29.57ml).

About Ingredients

Sake

Sake is an alcoholic beverage made by fermenting and straining rice, rice malt, and water, and is often used in cooking. When sake is used for cooking, cheap sake with weak aroma and sweetness is better.

Japanese soup stock (granulated)

Japanese soup stock(granulated) is a powdered mixture of dried kelp, dried bonito flakes, salt, and other ingredients. It can be dissolved in hot water to make Jaoanese soup stock immediately.

How to cook

  • 1.Cut vegetable

    Cut each carrot,green bell pepper,and onion into strips.

  • 2.Cut vegetable

    Cut dried red pepper into 3 mm rounds.

  • 3.Make the marinade

    Put sugar,soy sauce,sake,Japanese soup stock (granulated),water,and dried chili peppers in a pot and bring to a boil over medium heat.

  • 4.Stir vegetable

    Reduce the heat to low and add all the chopped vegetables and stir well. When the vegetables are done cooking,immediately turn off the heat and remove the pot from the heat.

  • 5.Put

    After removing the heat,add the grain vinegar and mix well again.

  • 6.Move to tray

    Move the vegetables and vinegar added to the marinade to a tray and let sit for about 15 minutes until the flavors have blended.

  • 7.Prepare the fish

    Remove all the entrails from the Japanese anchovy and rinse it lightly with water.

  • 8.Drain off

    Carefully wipe off the water on the surface of the pre-processed Japanese anchovy with kitchen paper.

  • 9.Fill with spicy pollack roe

    Stuff spicy pollack roe into the belly of the prepped Japanese anchovy as shown in the photo.

  • 10.Wrap

    Cut 10 gyoza skins in half to make 20 pieces. Wrap it around the belly of the anchovy so that the cod roe does not stick out.

  • 11.Wrap

    It doesn't matter if it sticks out a little,so finish as shown in the photo.

  • 12.Deep fry

    Heat the vegitable oil and when it reaches about 160 degrees Celsius,cover the prepared Japanese anchovies with potato starch and deep fry them.

  • 13.Dress with

    Lay the deep-fried Japanese anchovies on a tray with the marinade and vegetables and marinate for about 1 hour.