Sanma: All About The Delicious Skinny Fish (+Recipe!)
Sanma is the Japanese name for the Pacific Saury, a fish that is usually caught in autumn on the northeast coast of Japan. They are packed with nutrition, rich in flavor, and wonderful to eat in a variety of preparations.
What are sanma?
What does a sanma taste like?
How is sanma usually prepared?
Mirin boshi (Dried and seasoned with mirin)
Sanma teriyaki donburi
Sanma pressed sushi
Sanma recipe: sanma teriyaki donburi (1 serving)
-1/2 a small onion
-1 shiso leaf (if you can find it, otherwise substitue with a different green)
-potato starch (or flour, if you can't find potato starch)
2. Clean each fish into 3 boneless pieces (see video for help)
4. Heat some frying oil in a deep fry pan over medium heat. Add the fish and onion, and cook until both sides of the fish are a nice golden brown color. Move the fish to a separate plate covered with paper towel, but leave the onions in the pan.
5.Add even parts of the soy sauce, cooking sake, mirin, and sugar to the same pan over medium low heat. About 1.5 tablespoons of each should be the right amount.
6.When the sauce starts to bubble up, add the cooked pieces of fish back to the pan. Quickly move the ingredients around the pan as the sauce thickens. When the sauce reaches a syrup-like consistency, remove the pan from the heat.
7. Fill a large bowl with cooked rice, and add the fish and onions to the top. Garnish with shiso leaf or other green, and enjoy!
- I live in west Tokyo and spend most of my time thinking about food or going bouldering.