唐揚げ（鮭の唐揚げ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

・Since it is fried, it can be easily made with a small amount of oil.
・When seasoning raw salmon, rub it with sugar first to give it a richer flavor.
・When massaging seasonings into raw salmon, be careful not to apply too much pressure to prevent the flesh from falling apart.
・Sugar can be substituted for the condensed milk in the sauce.
・If you are concerned about the bones, scales, and skin of raw salmon, remove them.
・Step 3 can be done in a plastic bag instead of a bowl.
・In step 4, be careful not to add too much potato starch to prevent the texture from becoming watery. As a guideline, the color of the salmon should be slightly transparent.
・Use enough salad oil to spread thinly throughout the frying pan.
・In step 5, do not move the raw salmon too much to prevent the batter from peeling off.
・The recommended frying time is 3 to 4 minutes. Be careful not to get burned as the oil will splash.
・The amount of sauce in the recipe is quite large, so you can use it for other fried foods, or make it in half or 1/3 of the amount.