Sardines marinated invinegar (nanbanzuke)



Koiwashi no nanbanzuke(小イワシの南蛮漬け)

What kind of dish is Koiwashi no nanbanzuke??

A dish of fried small sardines and then marinated with vineger and vegetables. Sardines are called “iwashi” in Japan.”Koiwashi” is a small sardine. A dish in which fried ingredients are pickled in vinegar is called “nanbanzuke”.

Although it is deep-fried, it has a refreshing taste and is delicious even when chilled, so it is recommended for summer.It is a popular menu that you can get plenty of vegetables together.
This time, I added green shiso leaves “ooba” and Japanese ginger “myoga” to give it a more refreshing feeling.

What kind of food is sardine??

Sardines are migratory fish that swim near the surface of the sea in groups, and have long been popular with the common people. In general, maiwashi, katakuchi iwashi, and urume iwashi are collectively called sardines.

It used to be a cheap fish, but now the catch is steadily decreasing, and the price is rising year by year accordingly. Seasonal fatty sardines are delicious and can be enjoyed in any way, such as sashimi or fried.

The word “鰯=iwashi” means weak fish. This is the name given because the scales are easily removed and damaged easily.
Therefore, it is not only eaten as fresh fish, but also processed products such as dried sardines, chirimenjako, and anchovies are distributed.
It is rich in nutrients such as DHA, EPA, vitamin B6, and calcium.


206 kcal Protein 10.7g Fat 9.7g Carb 16.5g Salt Equivalent 1.8g


  • small frozen sardines 100g
  • potato starch 10g
  • oil
  • onions 50g
  • carrots 25g
  • ☆vinegar 30g
  • ☆sugar 10g
  • ☆mirin 10g
  • ☆soy sauce 20g
  • ☆red pepper 1g
  • ☆water 30g
  • ☆dashi stock granules 1g
  • 4green shiso leaves
  • Japanese ginger 30g


When frying small sardines, the preparation is simple. If you tear off the head with your hands, you can also remove the internal organs. Wash and remove dirt.

➀I used frozen small sardines. The head and guts had been removed. After thawing, wash it under running water, wipe off the water with a paper towel, and sprinkle with potato starch.

②Cut onions and carrots into strips.

③Combine vinegar, sugar, mirin, soy sauce, red pepper, water and dashi stock granules.

④Fry the fish at 160 degrees for about 5 minutes.((160 degrees Celsius is 320 degrees Fahrenheit.)

⑤Add carrots and onions to the combined seasoning, cover loosely with plastic wrap, and heat in the microwave for 2 minutes.

⑥Drain the oil from the fried fish and marinate it while it is still warm.

⑦ Soak overnight in the refrigerator.

⑧The green shiso leaves and myoga will change color, so add them just before eating.