Bite-Sized Deep-Fried Autumn Salmon Zangi

  1. Since there were few bones, I used a raw block of salmon (you can also use salmon fillets).
  2. Rinse and blot excess water with a paper towel.
  3. Sprinkle salt and pepper on both surfaces, and leaving the skin, chop into bite-sized pieces.
  4. Marinate in combined ingredients for about an hour.
  5. Put katakuriko in a plastic bag.
  6. Add the salmon pieces and shake to coat.
  7. Deep fry until crisp at 360F/180C, then it's ready to serve.

salt, ginger, garlic, soy sauce, sake, katakuriko, vegetable oil

Taken from cookpad.com/us/recipes/172109-bite-sized-deep-fried-autumn-salmon-zangi (may not work)

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