simmer · marinade
★★★ KITCHENPrep 5 minCook 15 minNanban Zu
Independent adaptation of a publicly published Motokazu Nakamura recipe. Not affiliated with, sponsored by, or endorsed by Motokazu Nakamura.
MARINADE · FRIED AJI & NANBAN-ZUKE & GRILLED VEGETABLES
In the published recipe, this is the marinade for horse mackerel nanban-zuke.
The marinade from Nakamura's horse mackerel nanban-zuke.
Ratio
Ingredients
- Dashi2 cups + 4 tsp dashi (500 ml)
- Rice Vinegar7 tsp rice vinegar (35 ml)
- Light Soy1/8 cup light soy sauce
- Sugar5 tsp sugar (25 ml)
- Kombu10 g
- Dried Chileabout ¼ tsp (1 ml)
Method
- Pour to the lines in order (bottom → top): DASHI, RICE VINEGAR.
- Season to finish: LIGHT SOY (to taste), SUGAR (about 1½ tsp), KOMBU (about 2 tsp), DRIED CHILE (to taste).
- Cap the jar and shake until combined.
- Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.
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Keep this recipe
One recipe. Two nights of dinner.
You found this recipe once. On a PantryFlex jar it's printed in glass. Shake it cold to marinate tonight, then simmer the rest into a finishing sauce for tomorrow.
3 kitchens · 7 stars
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Provenance
Motokazu Nakamura works in Kyoto kaiseki (6th-generation ryotei) at Isshisoden Nakamura; credentials include Michelin 3* (Isshisoden Nakamura, Kyoto, 2011-).
Originally published as Nanban-zu (Dashi-Forward).
More from this kitchenFAQ
Can this go in a shake jar?
Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Motokazu Nakamura / NHK Kyou no Ryouri (aji no nanban-zuke) (published as “Nanban-zu (Dashi-Forward)”). Full citation lives in Provenance.
Can I use it as a marinade and a sauce?
Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.