Steps

1. In a pot, combine [A] Kombu Dashi 200ml, [A] Vinegar 150ml, [A] Sugar 4 tbsp, [A] Soy Sauce 2 tbsp, [A] Mirin (Sweet Rice Wine) 2 tbsp, [A] Cooking Sake (Rice Wine) 2 tbsp, and [A] Salt 2/3 tsp. Mix well.
   🕒 00:32
2. Place the pot over heat and bring to a gentle boil.
   🕒 00:32
3. Once the seasonings have dissolved, remove from heat and let the nanban sauce cool.
   🕒 00:43
4. Lightly grill the Leek until both sides are browned.
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5. In a serving dish or storage container, combine the cooled nanban sauce, Chili Pepper 1 stalk (seeds removed), and the grilled Leek. Let it cool further.
   🕒 01:03
6. Remove the gills and guts from the Small Horse Mackerel 300g by pinching them with your fingers. Pat the inside of the belly dry with paper towels.
   🕒 01:25
7. Heat frying oil to 160℃ (320°F). Add the prepped Small Horse Mackerel and fry gently. (Key Tip! Covering the pot can help prevent oil splattering.)
   🕒 01:43
8. Fry for 7-8 minutes. When the sound from the pot quiets down, the bubbles decrease, and the fish becomes crispy, remove from heat.
   🕒 01:53
9. Drain the oil from the fried Small Horse Mackerel thoroughly. While still hot, transfer them to the nanban sauce and soak. (Key Tip! Soaking them while hot helps the flavor penetrate better.)
   🕒 02:19
10. Let it marinate in the refrigerator for about a day for an even more delicious result.
    🕒 02:29