Nanbanzuke is a Japanese version of the Spanish escabeche and contains soy sauce. Basically, you deep-fry and marinate the tempeh, and then serve it cold. This marinade is most popular with seafood; however, I use tempeh. Tempeh has a solid texture so it becomes a substantial main dish. Enjoy this sweet and sour dish.
- 2 medium onions, peeled and thinly sliced
- 3 carrots, peeled and thinly cut
- 2 packets (500g/171?2oz) tempeh
- Potato flour (starch), for dusting
- Oil, for frying
- 160ml (51?2fl oz) mirin*
- 4 tablespoons unrefined sugar
- 240ml (81?2fl oz) rice vinegar
- 160ml (51?2fl oz) soy sauce
- Pour boiling water over the sliced onion. Drain well.
- Transfer onion and carrot to a non-metallic dish in a single layer.
- To make marinade, place mirin and sugar in a small saucepan. Bring to the boil over a medium heat and mix well. Turn off the heat, then add vinegar and soy sauce. Set aside.
- Cut the tempeh in half lengthways, then cut into four rectangles to make 8 pieces in total.
- Toss tempeh lightly in potato starch and shake away excess. Heat oil in a saucepan over a high heat. When oil is hot, deep-fry tempeh until it is golden.
- Place the tempeh onto the onion and carrot and pour the marinade sauce over it while still hot.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
Tip: You can also use celery or daikon (radish), instead of carrot and onion.
Gluten-free option: Use tamari instead of soy sauce.