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.
Sprinkle salt and pepper on both surfaces, and leaving the skin, chop into bite-sized pieces. Marinate in combined ★ ingredients for about an hour.
Put katakuriko in a plastic bag. Add the salmon pieces and shake to coat.
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.
The marinating step is the key to this recipe. I prefer the marinade to be strongly flavored, so adjust to taste. Then all you need to do is deep fry the salmon. There may be hidden bones, so be careful when serving to small children.