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Salmon Tatsuta-Age with Gochujang Mayo

Name: Salmon Tatsuta-Age with Gochujang Mayo
Total time: 25 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 Salmon; 1 knob Ginger; 1 tbsp Soy Sauce; 1 tbsp Cooking Sake; 3 tbsp Potato Starch; To taste Oil; 2 tbsp Mayonnaise; 1 tsp Gochujang

Snack

⏱ 25 min

👥 Serves 2

Difficulty ⭐

Salmon seasoned with ginger soy sauce, fried crisp, and dipped in gochujang mayo.

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📖 The Story Behind This Dish

A creative dish making Japanese tatsuta-age (marinated in ginger soy sauce and fried in potato starch) with salmon, served with mayonnaise mixed with Korean gochujang. The sweet-spicy dip pairs well with salmon that's crisp outside and fluffy inside. A drinking snack pared down to ingredients you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a weekend night, freshly fried salmon is cut into bites, arranged on a plate with a red dip, and toasted with beer.

🥕 Ingredients (serves 2)

Salmon 2
Ginger 1 knob
Soy Sauce 1 tbsp
Cooking Sake 1 tbsp
Potato Starch 3 tbsp
Oil To taste
Mayonnaise 2 tbsp
Gochujang 1 tsp

👩‍🍳 Instructions

Remove the bones and skin from the salmon and cut into bite-size pieces.
Marinate in the grated ginger, soy sauce, and sake for 15 minutes.
Drain and coat with potato starch.
Fry in 170°C oil for 3 minutes until crisp.
Mix the mayonnaise and gochujang and serve alongside.

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