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1.まずは野菜を用意。
人参 1/2本、玉ねぎ 1/2個、ピーマン 1個を千切りにする。野菜はお好みで、大葉、茗荷、セロリなども良い。
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2.南蛮酢を作る。
水200ml
顆粒出汁 小さじ1
醤油 大さじ3
酒 大さじ1
みりん 大さじ1
砂糖 大さじ2
鷹の爪1本
以上を火にかけ、沸いてきたら火を止めて、酢 大さじ5を入れる。先ほど千切りにした野菜を入れて、冷やす。
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3．次は鰤の竜田揚げを作る。鰤の切り身6切れを一口大に切り、醤油、酒、みりん、おろし生姜に15分程漬ける。この日は以前に買って、下味をつけて冷凍してあったものを使用。
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4．片栗粉をまぶす。
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5．170℃の油でカラッと揚げる。鳥の唐揚げよりも簡単に揚がるのが嬉しい。
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6.竜田揚げが完成！
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7.揚げた残り半分の鰤をさきほどの南蛮酢につける。冷めてしまうと味がしみないため、熱いうちにジュッとつけるのがポイント。
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8.南蛮漬けの完成！ 冷蔵庫で冷たくするとなお美味しくいただける。冷たいビール、白ワイン、冷酒などなんでも合う万能料理。揚げるのが面倒な場合は焼いた鰤をつけてもOK。その場合、よりさっぱりとした仕上がりになる。
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