Non-Fried Marinated Nanban - Raw Salmon and Sweet Onions Using Shio-Koji

• 3 slice Raw salmon
• 2 tbsp Shio-koji (salt fermented rice malt)
• 1/2 Carrot
• 1/2 Sweet onion (or regular onions)
• 1/4 Red or yellow bell pepper
• 1 Green onions or scallions
• 1 Katakuriko
• 200 ml Dashi stock
• 2 1/2 tbsp Soy sauce
• 3 tbsp Mirin
• 2 tbsp Vinegar
• 1 and 1/2 tablespoons Sugar

1. Cut raw salmon into thirds, coat it in shio-koji, and let it cure in the refrigerator overnight.
2. Mince the green onions and thinly slice the rest of the vegetables.
3. Put a light layer of oil (not listed) in a pot, saute the onions, then the carrots, and then the bell peppers until tender.
4. Add all the ingredients of the Nanban sauce into the pot and bring to a gentle boil.
5. Evenly coat the raw salmon (without removing the shio-koji) in katakuriko and fry in a pan with oil (about 4 tablespoons, not listed) until crisp.
6. Gently remove the excess oil from the salmon and put into a deep dish.
7. Add the heated Nanban sauce from Step 4 while still hot and it's ready to serve.
8. Marinating the salmon for a minimum of 2 hours (or, if possible, a full day) will blend the flavors together quite nicely.

salmon, koji, carrot, sweet onion, red, green onions, katakuriko, stock, soy sauce, mirin, vinegar, sugar

Taken from cookpad.com/us/recipes/171284-non-fried-marinated-nanban-raw-salmon-and-sweet-onions-using-shio-koji (may not work)