Steps

1. In a bowl, combine 100ml Kombu Dashi, 5 tbsp Vinegar, 1 tbsp Soy Sauce, 2 tbsp Sugar, and 1/3 tsp Salt. Mix well with chopsticks until dissolved.
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2. Add 1 Red Chili Pepper (seeds and stem removed, if desired).
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3. Arrange the shishamo in a shallow dish and sprinkle evenly with 1 tbsp all-purpose flour.
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4. Use chopsticks to gently toss the fish, ensuring a thin coating of flour on all pieces.
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5. If there's too much excess flour, lightly tap the fish with chopsticks to remove it. Key Tip: A thin coating of flour helps the nanban sauce adhere well.
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6. Heat 1 tbsp vegetable oil in a frying pan over medium heat, and place the shishamo in the pan.
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7. Fry for about 2 minutes until golden brown and crispy on one side.
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8. Flip the fish and fry for another 2 minutes.
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9. Once both sides are cooked, tilt the fish in the pan and fry the belly side of the roe-filled shishamo for about 1 minute. Key Tip: Thoroughly cooking the belly side ensures the roe is fully cooked.
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10. Turn off the heat and immediately transfer the fried shishamo into the pre-made nanban sauce while still hot.
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11. If time permits, let the fish marinate in the refrigerator for a few hours or up to half a day to allow the flavors to meld.
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12. Arrange the shishamo on a serving dish and generously pour the nanban sauce over it.
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13. Garnish with 1-2 stalks of chopped green onions and a pinch of coarsely ground black pepper (if desired).
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