Preheat oven to 200°C.

Place salmon filet on aluminum foil.

Season with salt, pepper, and sake or white wine.

Wrap and seal the foil.

Bake for 20-25 minutes.

Prepare the dipping sauce: Combine tamari, rice vinegar, gochujang, sesame seeds, chopped green onion whites, and grated garlic in a small bowl.

Mix well and set aside.

In a large bowl, combine gluten-free flour, salt, egg, water, and sesame oil.

Mix until a smooth batter forms.

Remove skin from the baked salmon.

Flake the salmon with a fork.

Add flaked salmon and chopped green onions to the batter.

Mix thoroughly.

Heat vegetable oil in a large frying pan.

Pour the batter into the hot pan.

Cook one side for approximately 5 minutes until golden brown.

Flip the chijimi using a large plate.

Cook the other side until golden brown.

Transfer the cooked chijimi to a large plate.

Cut into pieces.

Serve with the dipping sauce.