I try to vary my cooking from diverse European and Asian influences, but a good portion of these posts is either Spanish or Japanese. It is only fitting then, that I have finally posted a nanbanzuke, which is basically a Japanese escabeche. Salmon fillet pieces are dusted in flour and fried crispy, then are immediately placed in a bath of rice vinegar, sugar, soy sauce and dashi. Julienned fresh veggies are added (daikon, carrots, onions, cucumber) and the dish is left to sit for half an hour to soak up the sauce flavors. Very satisfying, and quite healthy too...
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