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70minutes
Rinse with water, remove the bones of the salmon fillet drained with kitchen paper, and chop it on the dice.
Put in a food storage bag, add salt and pepper, umami seasoning, ginger, garlic, soy sauce, mirin, and sake, and rub in well.
To soak in the taste, deflate the food storage bag and let it sit for 1 hour.
Add potato starch and fry in oil at 180 ° C for 2-3 minutes.
Fry the salmon once raised in oil at 200 ° C again. Fry until the surface moisture is removed.
Since salmon has few bones, it may be a block.
When frying, the temperature is higher at the bottom, so return it often.
Compared to chicken, it cooks quickly, so it's easier to make.
Easy to eat without feeling bones. Also ideal for lunch boxes.
You may add lemon or shichimi mayonnaise when you eat it if you like.
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