Salmon nanban-zuke
南蛮漬け

Method

Salmon skin on, bite-size pieces. Brush potato starch (katakuriko) on the flesh side.video 9-1
Vegetables (paprika, three colours) fried plain (su-age) from ~160 °C — too hot and the skin lifts.video 9-1
Salmon fried hotter, 170–180 °C.video 9-1
Marinade to a full boil; pour boiling over the fried pieces until all is submerged. Paper over the top. Cool to room temperature.video 9-1
Plate (3–4 servings per plate); ladle marinade over; shiraga-negi in the centre, a touch of ichimi.video 9-1

Keeps 2–3 days in the fridge and is better the next day; serve cold or at room temperature as an appetizer or bento item.