Bite-Sized Deep-Fried Autumn Salmon Zangi

Bite-Sized Deep-Fried Autumn Salmon Zangi

Crispy on the outside, with fluffy salmon on the inside! They also taste great cold, so they're perfect for bentos.

Ingredients: 3 to 4 servings

A block of raw autumn salmon
500 g
Salt and pepper (preseasoning)
To taste
★ Juice from grated ginger
1 tablespoon
★ Grated garlic
1 teaspoon
★ Soy sauce
2 tablespoons
★ Sake
2 tablespoons
As needed
Vegetable oil (for deep frying)
As needed


1. Since there were few bones, I used a raw block of salmon (you can also use salmon fillets). Rinse and blot excess water with a paper towel.
2. Sprinkle salt and pepper on both surfaces, and leaving the skin, chop into bite-sized pieces. Marinate in combined ★ ingredients for about an hour.
3. Put katakuriko in a plastic bag. Add the salmon pieces and shake to coat.
4. Deep fry until crisp at 360°F/180°C, then it's ready to serve.

Story Behind this Recipe

A few years back, I ate Salmon Zangi (made from frozen food) and was impressed. Thinking I could make a homemade version, I came up with my own.