No-Cook New Onion & Boiled Mackerel Nanbanzuke Recipe

Updated at: 13/06/2025

Nanbanzuke, a vibrant Japanese dish, typically features fried seafood in a sweet and tangy sauce. But today, we're offering a refreshing twist: a no-cook version featuring succulent boiled mackerel and crisp onions, creating a delightful balance of flavors and textures. This recipe skips the deep-frying, making it a lighter, healthier, and incredibly quick option perfect for a weeknight meal or a delightful side dish. The result is a surprisingly flavorful and satisfying Nanbanzuke that retains the essence of the classic dish without the extra calories.

This unique interpretation of Nanbanzuke, featuring sabakan (mackerel) and onions, utilizes a simple yet effective pickling process to achieve that signature sweet and sour taste. Forget complicated techniques; this recipe is remarkably straightforward. Ready to experience the deliciousness? Let's dive into the easy step-by-step instructions below.

Tools Needed

Ingredients

  • Canned boiled mackerel: 1 can (larger size)
  • New onions: 1
  • Soy sauce
  • Sugar
  • Red chili pepper
  • Red ginger
  • Sesame oil
  • Sesame seeds

Step-by-Step Instructions

Step 1. Prepare the Onions

  • Cut the onions. Remove the top, peel the skin, and cut in half lengthwise. Then, cut one edge at a slight angle and cut vertically.
  • Chop the onions thinly. Wash quickly to remove tangles (if using regular onions, soak thoroughly in water).
  • Mix onions with soy sauce, sugar, and red chili pepper. Use your hands to remove moisture. Let sit for 15 minutes.
Cut the onions. Remove the top, peel the skin, and cut in half lengthwise. Then, cut one edge at a slight angle and cut vertically.Chop the onions thinly. Wash quickly to remove tangles (if using regular onions, soak thoroughly in water).
Prepare the Onions

Step 2. Marinate the Mackerel

  • Add the boiled mackerel to the onion marinade. Add the mackerel juice from the can as well.
  • Gently break apart the mackerel. You can leave it chunky, or shred it for better flavor blending.
Add the boiled mackerel to the onion marinade. Add the mackerel juice from the can as well.Gently break apart the mackerel. You can leave it chunky, or shred it for better flavor blending.
Marinate the Mackerel

Step 3. Add Flavor & Texture

  • Add red ginger for color and spice. Add sesame oil for a touch of oiliness and sourness. Add sesame seeds for flavor.
Add red ginger for color and spice. Add sesame oil for a touch of oiliness and sourness. Add sesame seeds for flavor.
Add Flavor & Texture

Step 4. Chill & Serve

  • If desired, chill in the refrigerator until golden brown.
  • Plate and garnish with extra sesame seeds.
If desired, chill in the refrigerator until golden brown.
Chill & Serve

Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish

Tips

  • Thinner onion slices allow faster seasoning penetration.
  • The moisture released from the onions contributes to the umami flavor.
  • This recipe can be made with regular onions; soak them thoroughly in water before using.
  • Adding shellfish can add spice and flavor.

Nutrition

  • Calories: 250-350
  • Fat: 15-25g
  • Carbs: 15-25g
  • Protein: 20-30g

FAQs

1. Can I use other types of fish instead of mackerel?

Yes! Firm white fish like cod or snapper would work well. Adjust cooking time as needed.

2. How long can I store the Nanbanzuke?

Store in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.


This quick and easy No-Cook New Onion & Boiled Mackerel Nanbanzuke recipe is a perfect example of how simple ingredients can create a truly delicious and refreshing dish. Enjoy the delightful balance of sweet, sour, and savory flavors – a perfect addition to any meal. We hope you enjoy this healthier twist on a classic Japanese favorite!