Chinese-style Roasted Fresh Salmon in Nanban Sauce

• 4 cuts Raw salmon
• 2 tbsp Katakuriko
• 1 Onion
• 1 Carrot
• 1 as much (to taste) Thin green onions
• 100 ml Vinegar
• 3 tbsp Sugar (PLease adjust the sweetness according to your tastes)
• 2 tbsp Soy sauce
• 2 tsp Sesame oil
• 1 liter Boiling water
• 2 tbsp Sesame oil + Vegetable oil

1. Finely chop the carrots, and slice the onions as thinly as possible.
2. (I recommend cutting into half-circles along the fibers of the onion).
3. Place the carrots and onions in a sieve, toss, pour boiling water and drain (The water will drain out of its own accord if you let it sit).
4. Coat the fresh salmon in salt and pepper, and coat with katakuriko inside a plastic bag.
5. Add about half of the sesame and vegetable oil, and brown them.
6. Lightly wipe the oil rendered from the salmon.
7. Let's prepare the Nanban sauce.
8. Add the vinegar, sugar, and soy sauce to a microwave-safe bowl, and microwave for about 1-1.5 minutes.
9. It is good to go once it has started to lightly boil.
10. Add in the boiled onions and carrots from step 4, and mix in sesame oil.
11. Season with salt and pepper to taste.
12. You can add in the green onions at this stage, or sprinkle them on top as a garnish when finished.
13. Top the salmon with Nanban sauce the freshly cooked piping hot salmon, and it is done.

cuts, katakuriko, onion, carrot, much, vinegar, sugar, soy sauce, sesame oil, water, sesame oil

Taken from cookpad.com/us/recipes/143242-chinese-style-roasted-fresh-salmon-in-nanban-sauce (may not work)