1 tbsp sake (to prep-season salmon)
1 tsp regular soy sauce (to prep-season salmon)
1-2 tbsp flour (to deep-fry salmon; not in photo)
Oil (canola and olive oil in combination; not in photo)
1/2-2/3 small lemon
6 tbsp (90 cc) white wine vinegar
1/2 tbsp sugar
2 tsp usukuchi soy sauce
1/2 tsp salt
1 taka no tsume red chili pepper (slices)
Skin salmon as necessary.
Sogigiri slice at a slant, pour soy sauce and sake, and marinate for at least 30 minutes.
Meanwhile, thinly slice onion, and soak in cold water for 5 minutes.
Thinly slice lemon.
Mix all ingredients for marinade well until sugar is dissolved.
When salmon is ready, place on paper towel, flipping once or twice to dry surface (or pat dry each piece).
Heat enough oil for deep-frying (2 cm deep or so).
When fine bubbles come from the end of bamboo chopsticks immersed in oil, oil is ready (approx. 170 C/340 F or higher).
While salmon is still hot, put in marinade.
- Keeps in the fridge for a few days. It starts to taste a bit milder from Day 2.
- Shiozake salted salmon works fine, too. If you use shiozake, cut back on the amount of soy sauce for prep-seasoning by half (1/2 tsp); also, make sure not to prep-marinate shiozake longer in sake and soy sauce (30 minutes is enough), to prevent it from getting too salty. If you use fresh salmon (or previously frozen unsalted salmon), you can leave it in the sake and soy sauce mixture as long as overnight.
- Instead of deep-frying, salmon can be sauteed.