 |
| １Remove
any bones or skin from the salmon. To prevent the fish meat from
breaking while frying, cut along the back bone into cylindrical
pieces (Photo A). Sprinkle them with the sake and soy sauce. Cut
the nori into 3.5cm X 6cm sheets. |
| ２Combine
the powdered green tea and salt. |
| ３Dry the
surface of the salmon and coat with flour. Wrap the nori around
each piece of salmon. Fasten the ends of the nori by moistening
with water. |
| ４Fry the
salmon in deep oil heated to 170ｰC. Serve with the powdered green
tea mixed with salt. |
