サーモンカツ（サーモンのレアカツ）｜武島たけしの極み飯 / Kiwami-Meshiさんのレシピ書き起こし

Lightly beat the eggs (for the sauce) in a heat-resistant bowl.
Wrap and heat in a 600w microwave for 1 minute and 20 seconds.
Crush the eggs and cool.
Peel the skin of the onion and chop it finely.
Place in a bowl and soak in water.
Shred the cabbage.
Cut the lemon into 1/8ths and remove the seeds and the white part in the center.
Drain the onion and squeeze it with kitchen paper.
Place in a bowl with heated eggs.

Add (A) to 1 and mix.
Mix (B) in another plate.

Sprinkle both sides of the salmon with salt and pepper (not listed).
Dust all over with flour and shake off excess flour.
Beat the eggs (for batter) and dip them in bread crumbs for the salmon.
Apply twice in the same way.
Lightly press to blend.

Put the oil in a pan and heat it to 180 degrees.
Add 3 and fry for 25-30 seconds.
Take it out and press it with kitchen paper to drain the oil.
Cut into bite-sized pieces.
Serve on a plate and complete with 1 cabbage, lemon, and 2.