Recipes

Tatsuta-Style Fried Salmon with Potherbs

The crisp, clean dryness of Senju Ginjo complements the rich fried salmon while the fresh potherbs keep the plate bright.

Tatsuta-Style Fried Salmon with Potherbs

Ingredients (serves 2)

  • 3 salmon fillets (about 8 oz total)
  • 1 pinch of salt
  • 1 tablespoon potato starch (katakuriko)
  • 5 green shiso leaves
  • 0.4 oz mitsuba (Japanese wild parsley)
  • 0.4 oz sprouts

Sauce

  • 2 tablespoons dashi stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin

Note: To make instant mirin, combine 1 tablespoon sake with 1 teaspoon sugar and boil briefly to remove the alcohol.

Directions

  1. Step 1

    Season the salmon with salt, then lightly coat in potato starch.

  2. Step 2

    Heat oil in a pan over medium-high heat and fry the salmon for 2 to 3 minutes per side until golden and cooked through. Drain on paper towels.

  3. Step 3

    Combine sauce ingredients in a small saucepan and bring briefly to a simmer.

  4. Step 4

    Plate the salmon, arrange the shiso, mitsuba, and sprouts alongside, and drizzle the sauce over the top.

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