Bite-Sized Deep-Fried Autumn Salmon Zangi

Name: Bite-Sized Deep-Fried Autumn Salmon Zangi
Yield: 4 servings
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

A few years back, I ate Salmon Zangi (made from frozen food) and was impressed. Thinking I could make a homemade version, I came up with my own.

The marinating step is the key to this recipe.
I prefer the marinade to be strongly flavored, so adjust to taste.
Then all you need to do is deep fry the salmon.
There may be hidden bones, so be careful when serving to small children. For 3 to 4 servings. Recipe by runa10

A few years back, I ate Salmon Zangi (made from frozen food) and was impressed. Thinking I could make a homemade version, I came up with my own.

cookpad.japan @cookpad_jp

A few years back, I ate Salmon Zangi (made from frozen food) and was impressed. Thinking I could make a homemade version, I came up with my own.

Saved

Ingredients

4 servings

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

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Steps

1

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.
2

Sprinkle salt and pepper on both surfaces, and leaving the skin, chop into bite-sized pieces. Marinate in combined ★ ingredients for about an hour.
3

Put katakuriko in a plastic bag. Add the salmon pieces and shake to coat.
4

Deep fry until crisp at 360°F/180°C, then it's ready to serve.