Salmon Zangi (Deep Fried Salmon)

Salmon Zangi (Deep Fried Salmon)

In my home region of Hokkaido, karaage and tatsuta-age (deep fried fish or meat with a starch coating) are called "zangi." Salmon is cheap and delicious now, so you should try making this.


Fresh (raw) salmon
about 500 g
Soy sauce
about 5 tablespoons
about 5 tablespoons
about 2 tablespoons
1 knob, grated
enough to coat
Fresh parsley
a small amount
a small amount


1. Filet the salmon. This salmon was 2 kg in total, so I used the lower half of one side.
2. Mix the soy sauce, sake, mirin, and grated ginger together. Marinate the salmon in the mixture for a while.
3. Coat the marinated salmon with katakuriko.
4. Let's fry it up! The salmon pieces cook pretty fast. Be careful not to burn yourself.
5. Serve decorated with fresh parsley. If you squeeze on lemon juice, it's really delicious.

Story Behind this Recipe

We can get a lot of salmon here, so we sometimes receive a whole one as a gift. I salt it, eat it in hot pot, and bake it in foil, but there are limits to how often you can repeat those recipes... So I tried making tatsutaage, since the it is a very mild fish.