Season the salmon with salt. Pour over some sake and let it sit for 10 minutes.
Lightly pat off the excess moisture from the salmon in Step 1. Coat the salmon completely with a thin layer of flour.
Heat some oil in a frying pan. Add Step 2 and pan-fry over medium heat until browned. Flip over and pan-fry until the other side has browned.
Combine the ● ingredients and add to the frying pan from Step 3. When the sauce has coated the salmon, it's finished.
Arrange on a dish, scatter with sesame seeds and enjoy!
Story Behind this Recipe
I used to prepare my fresh salmon in Western-style dishes. Whenever I prepared it Japanese-style, wrapped in aluminum foil, the taste just wasn't enough to become addictive. So, I added Chinese sweet and sour sauce. It goes so well with rice and is so filling.
After adding the sauce, be careful not to burn it. Optionally, drizzle ra-yu for a slightly spicy kick.