Salmon Nanbanzuke

Bahan-bahan (4 porsi)

• ½ carrot ((3 oz, 85 g))
• ½ onion ((6 oz, 170 g))
• ½ g reen bell pepper ((2 oz, 57 g; I use Japanese piman bell pepper))
• ½ cup neutral oil ((divided, for cooking the vegetables and salmon))
• 1 lb salmon
• ½ tsp Diamond Crystal kosher salt
• ¼ tsp freshly ground black pepper
• 4 Tbsp potato starch or cornstarch
• 1 cup dashi (Japanese soup stock)
• ¾ cup rice vinegar (unseasoned)
• 3 Tbsp usukuchi (light-colored) soy sauce ((you can use regular soy sauce, but the final color of the dish will be darker))
• 3 Tbsp sugar
• 2 Tbsp sake ((I used Sho Chiku Bai Classic Junmai Sake))
• 2 Tbsp mirin ((I used Takara Mirin))
• lemon slices
• parsley