Salmon Nanbanzuke

Ingredients

• 2 fillets (about 10 oz total) salmon fillets, skin-on, cut into bite-size pieces
• 1/3 cup cornstarch
• 1/2 cup vegetable oil, for frying
• 1/3 cup rice vinegar
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sugar
• 1 medium carrot, cut into thin matchsticks
• 1/2 medium onion, thinly sliced
• 1 tablespoon fresh ginger, julienned
• 2 dried red chilies, torn(optional)
• 2 scallions, thinly sliced, for garnish(optional)

Instructions

1. 1

   Make the marinade: In a saucepan, combine rice vinegar, soy sauce, mirin, sugar, ginger, and chilies (if using). Bring to a simmer, stirring to dissolve the sugar, then remove from heat. Add the carrot and onion, and let them steep in the warm broth while you cook the fish (about 10 minutes).

2. 2

   Pat the salmon pieces dry and toss them in cornstarch until evenly coated, shaking off excess. Heat the vegetable oil in a skillet over medium-high heat to about 350°F (175°C).

3. 3

   Fry the salmon pieces in a single layer for 2-3 minutes per side until golden and crisp, working in batches if needed. Transfer to a paper towel-lined plate and drain briefly.

4. 4

   While the salmon is still hot, add it to the marinade broth along with the softened vegetables. Let it soak at least 15 minutes (or up to 1 hour refrigerated) so the fish absorbs the tangy broth.

5. 5

   Serve warm, at room temperature, or chilled, spooning the carrots, onions, and broth over the salmon and garnishing with scallions.