「秋刀魚のカボス香るさっぱり南蛮漬け風」は、揚げ焼きにした秋刀魚に玉ねぎやピーマンを合わせ、
カボスの爽やかな酸味で仕上げる一品。
秋刀魚はDHA・EPAが豊富で血液サラサラに役立ち、野菜でビタミンや食物繊維も補えます。
ほどよい酸味で後味さっぱり、作り置きにも便利な家庭向きのおかずです。
A refreshing, seasonal dish rooted in Japanese home cooking
This dish features sanma (Pacific saury), a fish deeply associated with Japanese autumn,
lightly pan-fried and combined with onions and green peppers.
It is finished with the bright fragrance of kabosu, a Japanese citrus often used to bring a clean,
elegant acidity to dishes. The balance of sweet, sour, and savory flavors is characteristic of nanban-zuke,
a traditional Japanese marinated dish enjoyed across generations.
Sanma is naturally rich in DHA and EPA,
which support healthy blood circulation, while the vegetables add vitamins and dietary fiber.
Thanks to its light acidity and crisp, refreshing aftertaste,
this dish represents the essence of washoku—a cuisine that values balance, seasonality, and harmony of flavors.
It also keeps well, making it a popular choice for family meal prep in Japan.
【材料】
秋刀魚 2尾（3枚おろしまたは頭と内臓を抜き筒切り）
玉ねぎ 1/2個（薄切り）
ピーマン 1個（細切り）
カボス 1個（絞り汁）
片栗粉 小さじ2
醤油 大さじ1
酢 大さじ1
みりん 小さじ2
ごま油 小さじ1
【作り方】
秋刀魚を三枚におろしか頭と内臓を取り除き一口大に切る
軽く塩をふり10分置き、水気を拭いて片栗粉をまぶす
フライパンにごま油を熱し、秋刀魚を両面カリッと焼く
ボールに醤油大さじ1、酢大さじ1、みりん小さじ2、カボス汁を混ぜて南蛮ダレを作り、
秋刀魚が熱いうちにを玉ねぎ・ピーマン乗せてタレを掛けて漬け込む
冷蔵庫で20分ほど置くと味がなじみます
※ポイント
揚げずに焼くから軽め。
酸味とカボスの香りでお酒が進みます。
翌日も美味しいので作り置きOK。
Ingredients
2 sanma (Pacific saury), filleted or gutted and cut into rounds
½ onion, thinly sliced
1 green pepper, thinly sliced
Juice of 1 kabosu
2 tsp potato starch
1 tbsp soy sauce
1 tbsp vinegar
2 tsp mirin
1 tsp sesame oil
Instructions
Fillet the sanma or remove the head and innards, then cut into bite-sized pieces.
Sprinkle lightly with salt and let sit for 10 minutes. Pat dry and coat with potato starch.
Heat sesame oil in a frying pan and cook until the fish is crisp and golden on both sides.
Mix soy sauce, vinegar, mirin, and kabosu juice to create the nanban marinade.
While the fish is still hot, place it in a dish with the onion and pepper, then pour the marinade over.
Rest in the refrigerator for about 20 minutes to allow the flavors to meld.
Tips
Pan-frying instead of deep-frying keeps the dish light—another hallmark of home-style washoku.
Kabosu’s refreshing aroma pairs beautifully with sake or other drinks.
The flavor deepens by the next day, making it ideal for make-ahead meals.
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