serves 4 as an appetizer<\/em><\/p>\n

\n
• 1 lb. fresh smelt, pan dressed (head off and gutted)<\/li>\n
• milk for dipping<\/li>\n
• peanut or vegetable oil<\/li>\n
• drakes batter mix (available at monahan\u2019s) or seasoned flour<\/li>\n
• 2 small carrots (about 1\/2 cup) cut into 2 inch strips<\/li>\n
• 1\/2 cup daikon radish cut into 2 inch strips<\/li>\n
• 4 scallions sliced very thin diagonally, then squeeze into tiny rings<\/li>\n<\/ul>\n

  for the marinade<\/strong><\/p>\n

  \n
  • 2\/3 cup dashi (bonito flake and kombu seaweed stock) available at asian grocers<\/li>\n
  • 1\/2 cup rice vinegar<\/li>\n
  • 1 1\/2 t soy sauce<\/li>\n
  • 2t mirin<\/li>\n
  • 2-3 t dried red pepper flakes, or 2 small dried red chilies crushed<\/li>\n<\/ul>\n

    bring marinade ingredients to boil in a saucepan and reduce it down for a few minutes<\/p>\n

    dip smelt in milk<\/p>\n

    dredge in drakes or seasoned flour<\/p>\n

    heat a large pan over med high heat and add about 1\/2 inch of oil<\/p>\n

    when oil is hot, (hot enough so that a tail of smelt sizzles vigorously when dipped in) add smelt to pan and fry for about 2 -3 min. a side or until golden brown<\/p>\n

    drain on paper bag or paper towel and season with salt<\/p>\n

    lay smelt out in a casserole or high-rimmed dish<\/p>\n

    spread daikon radish, carrots and scallions over smelt<\/p>\n

    pour marinade over the smelt<\/p>\n

    mix it all together, cover and let marinate overnight or serve right away hot<\/p>\n","protected":false},"excerpt":{"rendered":"

    i’ve always loved all the flavors and textures of escabeche: sweet, sour, spicy, tangy, crunchy, salty, absolutely one of the best finger foods out there! this japanese style version brings umami to the plate. <\/p>\n","protected":false},"author":4,"featured_media":6135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[187,185,188,189,186],"class_list":["post-2770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-escabeche","tag-japanese","tag-nanbanzuke","tag-smelt","tag-umami"],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2770","targethints":{"allow":["get"]}}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=2770"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2770\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6135"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=2770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=2770"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=2770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}