Points for the recipe
Frying with a "kakugama" makes it surprisingly easy to control the oil temperature. The gradual heat allows even fish like salmon to stay tender and juicy, giving them a texture that's more akin to steaming than frying. The depth of the pot also helps minimize splattering, making it less of a concern and reducing stress during cooking.
Ingredients (serves 3-4 people)
- Cut the salmon into pieces approximately 5-6 cm wide and remove the bones. Sprinkle salt on both sides and let it sit for about 10 minutes. Afterward, pat it dry with paper towels or a similar material to remove any moisture.
1. In a pot, combine dashi, rice vinegar, sugar, and light soy sauce. Heat it until the sugar dissolves. Be careful not to overheat, as excessive heating can cause the vinegar aroma to dissipate.
2. Place the mixture from step 1 in a steel tray. Add the sliced red chili pepper with seeds removed, thinly sliced celery with peeled skin, julienned carrot, and sliced long green onions in that order. Flatten the ingredients in the steel tray, with the long green onions on top.
＊By placing the green onions on top, the spiciness of the green onions can be softened by preheating the salmon.
3. Heat oil in a kakugama to 170℃. Coat the salmon pieces with potato starch, shaking off any excess with brush, and then deep-fry them.
4. Once both sides of the salmon are fried, arrange them on top of the vegetables in the steel tray while still hot.
5. Chill in the refrigerator for 2-3 hours before serving.
It tastes even better the next day compared to when made fresh.
★ Points for using Pure rice vinegar Premium