Use a fish bone extractor or a knife to remove the bones. Cut one fillet into 3 equal pieces.
Partially slice open the salmon pieces by making a small slit.
Place in a tray, add sake and salt, and lightly rub it in. Set aside for 10 minutes.
Prepare the sweet miso sauce. In a small pan, add the ◎ sake and sugar and cook over medium heat.
Bring to a boil, and once the sugar dissolves, add the water and miso and stir with a wooden spatula. Turn off the heat once it becomes smooth.
Spread out on a pan or plate to cool.
Take the salmon prepared in Step 3 and fill in the cut openings with the miso from Step 6.
Coat completely in katakuriko.
Heat a moderate amount of vegetable oil in a pan, and evenly distribute the salmon prepared in Step 8. Cook over medium heat.
Once golden brown, turn over and brown the other side.
Use a tempura rack to drain the oil.
And it's complete. If desired, top with any remaining miso sauce left over from Step 7.
Story Behind this Recipe
This is our family's usual deep-fried salmon; it's a dish that my daughter adores.
This is even easier to make with pre-boned salmon, but it'll be a bit more expensive. Any sweet miso that spills out of the stuffed salmon in Step 7 will burn easily. Wipe it off with a paper towel to prevent burning.