How to make deep-fried autumn salmon with negi sauce & matsutake mushroom rice

Recipe for Deep Fried Autumn Salmon Tatsuta with Negi Sauce.
Deep Fried Autumn Salmon Tatsuta with Negi Sauce
■Ingredients (2 to 3 servings)
3 fillets of fresh salmon
Seasonin
1 tbsp sake and soy sauce
Negi Sauce
1 green onion (white part only)
2 tbsp soy sause
1 & 1/2 tbsp mirin (sweet cooking rice wine)
1 & 1/2 tsp sugar
1 & 1/2 tsp sesame oil
3 tsp ginger
potato starch
oil
■Directions
1. Pat salmon dry and cut into bite-sized pieces.
2. Marinate the salmon in soy sauce and mirin for about 15 minutes.
3. Finely chop green onion and mix with all the ingredients for green onion sauce.
　(Heat mirin in microwave for 15 seconds)
4. Lightly pat the salmon dry and dust with potato starch.
5. add more oil to the pan and deep-fry the salmon for 4 to 5 minutes, turning frequently.
6. place on a plate and pour the green onion sauce over the salmon.
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