|category||SeafoodSee the Related Food Category Page|
|cooking time||20 minutes|
|comment||There are a variety of batters for deep frying; besides the classics such as tempura batter and bread crumb frying batter, you can use okaki, arare (both are Japanese rice crackers) and harusame (bean-starch vermicelli). Try various batters and enjoy new tastes.|
|image||Okaki is used to season the salmon and to add crunchy texture. Serve with a squeeze of lemon.|
Salt and pepper the quartered salmon fillet and let sit for about 5 minutes. Coarsely crush the okaki in a plastic bag. Cut the daikon sprouts and the mizuna leaves into 3-cm long pieces. Cut the lemon into wedges (kushigata-giri).
|technique||Drain the oil well after deep frying the salmon.|