Food Forum
Vol. 35 No. 2   October 2021





Serves 4

281 kcal Protein 16.4 g Fat 11.5 g (per serving)

  • 300 g / 10.6 oz. salmon fillet*
  • Salt
  • 1 onion, 150 g / 5.3 oz.
  • 1 small green bell pepper, total 80 g / 2.8 oz.
  • 1/2 small carrot, total 50 g / 1.7 oz.
  • 1 knob ginger, about 10 g / 0.35 oz.
  • 1 dried red chili pepper
  • 3 T Kikkoman Soy Sauce
  • 3 T grain vinegar
  • 2 T granulated sugar
  • 1 T sake
  • 2 T water
  • Cornstarch
  • Vegetable oil for deep-frying


  1. Remove salmon skin from the fillet; slice diagonally into bite-sized pieces (see photo), then sprinkle both sides lightly with salt. Set aside.
  2. Cut the onion in half lengthwise and then cut into thin slices along the fibers. Cut the green bell pepper in half lengthwise, remove core and seeds, then julienne. Peel and julienne both the carrot and the ginger. The dried chili seeds are spicy, so first remove them before cutting the chili pepper into small pieces.
  3. Add the marinade ingredients to a small saucepan. Stir and bring to a boil over medium heat. Add the onion, green bell pepper, carrot, ginger and chili pepper, stir and remove from heat.
  4. Pat the salmon with a paper towel to remove moisture and coat lightly with cornstarch. Heat the vegetable oil in a fryer to about 170 °C / 340 °F and deep-fry the salmon until lightly browned. Drain off excess oil and transfer the fried salmon to a heat-resistant tray (20×25 cm / 7.8×9.8 in.).
  5. Pour the vegetable-marinade sauce over the salmon and marinate for 2-3 hours at room temperature.**
  6. Serve the salmon with julienned vegetables in individual bowls.

* May substitute other types of fish; e.g., horse mackerel or cod. Chicken may also be used.
** Marinating the salmon at room temperature for 2-3 hours will allow it to better absorb the flavor; however, the dish may be enjoyed immediately. If refrigerated, it can be kept for up to 3 days.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1T = 15 ml; 1 t = 5 ml