Bite-Sized Deep-Fried Autumn Salmon Zangi

1. 1

   Since there were few bones, I used a raw block of salmon (you can also use salmon fillets).

2. 2

   Rinse and blot excess water with a paper towel.

3. 3

   Sprinkle salt and pepper on both surfaces, and leaving the skin, chop into bite-sized pieces.

4. 4

   Marinate in combined ingredients for about an hour.

5. 5

   Put katakuriko in a plastic bag.

6. 6

   Add the salmon pieces and shake to coat.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.