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Sunomono with crispy kingfish skin

The classic Japanese fish snack served with sake. We use sanbaizu, a rice vinegar-based marinade with rich flavous.

Makes 1300g. 

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Allergens and dietary requirements

  • Sesame seed
  • Mustard
  • Soy
  • Cow's milk
  • Lactose
  • Gluten
  • Fish
  • Pescetarian

Ingredients

50
g
rice vinegar
25
ml
light soy sauce
25
g
mirin
10
g
sugar
40
g
chilli oil
1
piece
king fish fillet, skin
500
g
kingfish, cut in cubes
400
g
octopus, cooked, cut in pieces
100
g
cucumber
2
tbsp
daikon
2
tbsp
Furikake

Scale recipe

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