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)
- Since there were few bones, I used a raw block of salmon (you can also use salmon fillets).
- Rinse and blot excess water with a paper towel.
- Sprinkle salt and pepper on both surfaces, and leaving the skin, chop into bite-sized pieces.
- Marinate in combined ingredients for about an hour.
- Put katakuriko in a plastic bag.
- Add the salmon pieces and shake to coat.
- 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)