Deep-fried Marinated Salmon Coated with Sesame (Sake no goma-age-yaki)
Photographed by TAKAHIRO IMASHIMIZU
Does not include time for marinating the salmon
Ingredients (Serves 2)
- 3 filets fresh salmon (200 g)
- 2 tsp sake
- 2 tsp oyser sauce
- 1/2 egg (beaten)
- 1 tbsp potato starch
- 1/2 tsp mustard
- 20 g ginger (minced)
- A pinch of salt
- A pinch of pepper
- White sesame seed, as needed
- Butterhead lettuce, as needed
- Vegetable oil
Cut the salmon into 1 cm sogigiri pieces. Mix A in a bowl and marinate the salmon for 15 minutes.
The use of sogigiri leaves more sesame on the salmon and allows the fish to cook quickly.
Remove the salmon from the marinade and cover thoroughly with sesame seed. Pour vegetable oil into a frying pan to a height of about 1 cm. Heat to 160°C and deep-fry both sides of the salmon for a minute each.
The salmon is deep-fried in a small amount of oil at a low temperature to prevent the sesame from burning. This method of deep-frying is called age-yaki, literally "deep-fried and grilled."
Plate and garnish with butterhead lettuce.