Culinary Studio Culinary Art 2025.Sep.
Ingredients
| Autumn salmon | 2 pieces (120g) -- cut into bite-sized pieces |
| Marinade | |
| Pickled plum (umeboshi) | 1 small -- mashed |
| Sake & mirin | 1 tbsp each |
| Light soy sauce | 1 tbsp |
| Flour | As needed |
| Beaten egg | 1 |
| Breadcrumbs | 25g |
| Aonori (green seaweed) | 2 tsp |
| White toasted sesame seeds | 2 tsp |
| Oil for frying | |
Garnish
| Somen noodles | As needed |
| Sudachi | |
Directions
- Marinate the salmon in the marinade for 20 minutes.
- Mix the aonori and white sesame seeds into the breadcrumbs.
- Pat the salmon dry, then coat with flour, beaten egg, and the breadcrumb mixture from step 2.
- Heat about 2 cm of oil in a frying pan and fry the salmon until crisp (165°C for about 5-6 minutes). Then deep-fry the somen noodles as well.
- Arrange the fried salmon on a plate and serve with the fried somen noodles and sudachi.