salmon tempura

  • Serves: 2
  • Calories: 380 kcal
  • Total Time: 25 m
    • Prep: 10 m
    • Cook: 15 m
  • Japanese: Sake no tempura

ingredients:

  • 2 pieces salmon fillets
  • a little flour
  • salad oil for deep frying

coating:

  • 1 egg
  • 20 ml cold water
  • 10 g flour

dipping sauce (optional):

or salt (optional)

step 1:

Cut the salmon into bite-size pieces.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss with chopsticks.

step 3:

Dust the salmon pieces lightly with a little flour before applying the coating (see Step 4).

step 4:

With chopsticks, dip the salmon pieces into the coating and twirl them around to coat them.

step 5:

Fill a wok over half full with salad oil. Heat the oil to 170 °C and deep-fry 3 or 4 salmon pieces a few minutes until golden brown. Remove and drain on a rack. Cook the remaining salmon in the same manner.

step 6:

When serving, you can use either dipping sauce or salt. To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the salmon pieces into the dipping sauce.

Or, if you prefer salt, pour a suitable amount onto a small plate and dip the salmon into the salt.

comment:

Deep-frying salmon makes it soft and gives it a denser taste. This dish is light and very delicious.