Itadakimasu - 2012/05/14 - Nabanzuke

http://www3.nhk.or.jp/nhkworld/english/tv/itadakimasu/archive20120514.html

May 14, Mon.
Nanban-zuke Fried Fish in Sweet Vinegar
Avocado and Grapefruit with Wasabi Soy Sauce
Okra Miso Soup
Master Chef Saito demonstrates how to cook the authentic Japanese dish Nanban-zuke -- fried fish in sweet vinegar. He also prepares Avocado and Grapefruit with Wasabi Soy Sauce, and Okra Miso Soup. Both of these please our palates with refined flavors.
Nanban-zuke Fried Fish in Sweet Vinegar

[Ingredients] *Serves 2
200g swordfish fillets
Flour
1/2 onion, about 100g
1/2 red bell pepper, seeded
1/2 yellow bell pepper, seeded
15g fresh ginger
1 dried red chili pepper
1 tsp vegetable oil
Marinade (mix in advance)
200ml dashi stock
100ml rice vinegar (or white wine vinegar)
2 1/2 tbsp sugar
2 1/2 tbsp soy sauce
1/4 tsp salt
Vegetable oil for deep-frying
1 sprig basil, leaves only

[Method]

1. Cut the sword fish into 1-cm thick slices. Lightly dust with flour, and shake off any excess flour.

2. Slice the onion thinly. Cut each bell pepper into 5-mm thick strips. Cut the ginger into thin strips. Remove the seeds from chili pepper.

3. Place the vegetable oil in a frying pan over medium heat, add onion, bell peppers, and ginger, and cook, stirring often, for approximately 3 minutes until they are softened. Add the chili pepper and the marinade. When the liquid comes to a simmer, pour it into a large bowl.

4. Place the vegetable oil for deep-frying in frying pan, about 7 to 8 mm high and heat over medium heat. When the oil temperature reaches about 160°C, fry the sword fish in the oil for 4 to 5 minutes, until it is golden brown. Drain the sword fish on a wire rack or a dish lined with paper towels, and then transfer to the marinade while the fish are still hot. Allow to marinate for at least 15 minutes. (If you don't plan to eat the nanban-zuke the same day, refrigerate it in the marinade. It keeps for 2 days. )

5. Arrange the fish on a plate along with some of the marinade, and top with the basil leaves.

Avocado and Grapefruit with Wasabi Soy Sauce

[Ingredients] *Serves 2
1 avocado
1 grapefruit
2 tbsp soy sauce
1 tsp grated wasabi

[Method]

1. Peel the avocado, pit and cut into bite-size pieces.

2. Peel the thick rind of the grapefruit. Separate it into segments by removing the thin inner skin. Squeeze some of grapefruit juice over the avocado to prevent it from discoloring.

3. If grating fresh wasabi root, grate it in a circular motion. Alternately, use wasabi paste. Combine the wasabi and soy sauce and make a wasabi soy sauce.

4. Arrange the avocado and grapefruit in individual serving bowls and sprinkle each with 2 tsp of the wasabi soy sauce.

Okra Miso Soup

[Ingredients] *Serves 2
4 pieces okra
Salt
400ml dashi stock
40g miso

[Method]

1. Remove the hard part from the top of the okra where the calyx is attached, and make a small crisscross cut on the top of each okra pod. Sprinkle with salt and rub it into the okra to remove the downy hairs.

2. Bring a small pan of water to a boil, blanch the okra, then transfer it to cold water and drain.

3. Heat the dashi stock in a sauce pan and bring just to a simmer. Dissolve the miso, add okra, and turn off the heat.

4. Ladle the okra miso soup into individual serving bowls.

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part 1 of 1: http://www.mediafire.com/download.php?2mra17ogfj1zntn