Bite-Sized Deep-Fried Autumn Salmon Zangi

• 500 grams A block of raw autumn salmon
• 1 Salt and pepper (preseasoning)
• 1 tbsp Juice from grated ginger
• 1 tsp Grated garlic
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 1 Katakuriko
• 1 Vegetable oil (for deep frying)

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)