Filet the salmon. This salmon was 2 kg in total, so I used the lower half of one side.
Mix the soy sauce, sake, mirin, and grated ginger together. Marinate the salmon in the mixture for a while.
Coat the marinated salmon with katakuriko.
Let's fry it up! The salmon pieces cook pretty fast. Be careful not to burn yourself.
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.
Be careful not to overcook the salmon. The key is to cook it until it's plump and juicy. It's delicious served piping hot with lemon or sudachi juice.