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Salmon fries and Iburigakko tartar sauce（サケフライいぶりがっこのタルタルソース）
What kind of dish is Fried salmon??
I fried Coho salmon. When I eat it, I use tartar sauce made with Iburigakko instead of the usual tartar sauce. This sauce is sold at Kaldi and is very popular.
In other countries, Atlantic salmon is the mainstream, but in Japan, coho salmon is the mainstream. Coho salmon has just the right amount of fat, making it soft and tasty.
What kind of food is iburigakko⁇
Iburigakko is takuan produced in Akita Prefecture.
Takuan is a typical Japanese pickle made from sun-dried daikon radish pickled in vinegar, sugar, and salt.
Winter arrives early in Akita, where there is a lot of rain and snow, and daylight hours are short.
Therefore, sun-drying cannot dry daikon radish sufficiently.
As an alternative to sun-drying, daikon radish was dried using the heat and smoke of an irori (Japanese fireplace) fire.
In addition, by soaking the daikon radish in rice bran and salt to remove moisture, we were able to extend the shelf life of the daikon radish.
“Iburi” means “iburi” and “gakko” means “pickles” in Akita dialect.
Iburigakko has a sweet, salty, smoky flavor and a crispy texture. It goes well not only with rice, but also with fermented foods such as cream cheese.
About batter liquid
Batter means a mixture of flour, eggs, and water or milk. Normally, to make fried foods, you need to add flour, eggs, and breadcrumbs to the ingredients in that order.
Moreover, since the egg does not stick well, the bread crumbs may not be coated properly. The batter is sticky, so it coats the ingredients well and the bread crumbs stick to it well.
And while the ingredients are being fried, the batter won’t peel off easily.
When making the batter, mix the flour and water thoroughly before adding the eggs.
NUTRITION FACTS
492kcal Protein 23.3g Fat 43.6g Carb 4g Salt Equivalent 1.5g
INGREDIENTS (2SERVINGS)
- salmon 2 slices 220g
- salt 2g
- pepper appropriate amount
- ☆flour 20g
- ☆water 40g
- 1egg
- bread crumbs 30g
- oil appropriate amount
- iburigakko tartar sauce 40g
COOKING INSTRUCTIONS
① Rub salt and pepper onto the salmon.
② Whisk the flour and water together, then add the eggs and mix well.
③ Pass the salmon through the egg, and coat it with bread crumbs.
④ Fry in oil at 170 degrees for 5 minutes. ( 170°C is 388°F )
⑤ Place on a wire rack to drain excess oil.
⑥ Top with tartar sauce.
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