Yakishake No Koumi Sauce Yaki Salmon With Koumi Sauce Recipe

Ingredients

2 Kirimi salmon

Flour

1/2 tablespoon salad oil

Koumi sauce:

2 tablespoon soy sauce

1 tablespoon lemon juice

1 tablespoon water

1 teaspoon sugar

Dash of grated ginger

4 tablespoons man no negi

1 tongarashii pepper

Preparation

Cut tongarashi, remove seeds. Mix koumi sauce ingredients in a bowl. Cut salmon into 3-4 bite sizes pieces each. Pat salmon in flour. Heat salad oil in a frying pan. Sauté salmon until browner on both sides. Lower heat and cover with a lid, steaming for 2-3 minutes. Transfer to plate, add sauce and serve.