Salmon and Vegetable Agebitashi

1. 1

   Sprinkle a little salt on both sides of the salmon and set aside for 1 hour. Pat the salmon with paper towel, then cut it into bite-size pieces and set aside.

2. 2

   After mixing the marinade ingredients together, pour into a saucepan and bring to a boil. Remove from heat and pour the liquid into a marinating tray.

3. 3

   Follow instructions for cutting up all vegetables, and set each aside separately. Cut eggplant lengthwise, then slit cross-hatched patterns 7 mm / .3 in. wide, 5 mm / 1/4 in. deep on the skin; cut into pieces 2 cm/ 1 in. long.

4. 4

   Peel the lotus root, and slice in rounds or half circles 1 cm / 1/2 in. thick. Scoop out the kabocha seeds. Cut in half lengthwise and then into smaller 1 cm- / 1/2 in.-thick wedges. Cut the peppers lengthwise, remove seeds and cut into bite-sizes.

5. 5

   Heat vegetable oil in a fryer to about 160-170 °C / 320-338 °F and deep-fry each group of vegetables separately to desired doneness. Drain excess oil and place all together in the marinade for over 30 minutes.

6. 6

   Lightly dust the salmon with wheat flour. In the same fryer, heat the vegetable oil to about 160-170 °C / 320-338 °F and deep-fry the salmon until lightly browned. Drain excess oil (photo 1) and then transfer the fried salmon to the marinating tray to soak for over 30 minutes (photo 2).

   

7. 7

   Using a perforated spoon, dish out the salmon and vegetables into individual bowls to serve.

Recipe by Kikkoman Corporation