Deep-fried Pond Smelt, Marinated in Seasoned Vinegar (Wakasagi no Namban-zuke)
300g pond smelt (wakasagi)
potato starch (katakuri-ko)
canola oil (sarada abura)
1/2 onion (tamanegi)
1/3 carrot (ninjin)			wakasagi	katakuri-ko
1 green pepper (piiman)
1 yuzu citron
	3/4 cup vinegar (su)
	3 tbsp sugar (satou)
	1 tbsp soy sauce (shouyu)		yuzu
1. Skin the onion and cut into thin slices. Peel the carrot and cut into match sticks. Remove the pip of the green pepper and cut into thin strips. 2. Squeeze the yuzu citron. And cut the skin of yuzu citron into thin strips. 3. Put vegetables, yuzu juice and seasonings in a container. 4. Remove excess moisture from the pond smelt with paper towel, coat with popato starch and deep-fry. 5. Add fried pond smelt to the container and leave for a few hours. 6. Serve with yuzu skin strips on top. Serves 4