Marinated Japanese Horse Mackerel (Nanbandzuke)

Remove small bones from mackerel fillets. Sprinkle salt then drain the excess water with paper towels. Then cut the fillets into halves. Sprinkle black pepper.

Slice all vegetables in 5 mm thick.

Put soy sauce, vinegar, mirin and sugar in a pan. Add the vegetables and heat the pan until it boils. Once it boils, turn the heat off immediately.

Dust fish with starch and deep fry until it becomes golden brown.

Mix the condiments (A). Place the fish and vegetable in a vat and marinate for 30 minutes in a fridge.

Serve and your marinated Japanese horse mackerel is ready!