- In a large container, combine panko bread crumbs and sesame seeds; mix well.
- Season salmon with salt and pepper to taste.
- Dredge the salmon cubes in flour.
- Dip in egg, ten cover with panko bread crumb mixture, patting firmly to coat.
- Refrigerate at least 20 minutes before cooking.
- Deep fry coated salmon cubes turning over once to brown on all side.
- Remove from oil and drain on paper towels. Serve immediately.
Sesame Crusted Salmon
ingredients
1-1/2 cup Kikkoman Panko Bread Crumbs or Whole Wheat Panko
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
1 pound skinless salmon fillets, cut into cubes
salt and black pepper, to taste
1 cup all-purpose flour
2 eggs, lightly beaten
vegetable oil, as needed
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
