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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

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

Salmon saku for sashimi : moderate amount
小麦粉 : 適量
Egg (for coating) : 1個
パン粉 : 適量
油 : 適量
キャベツ : 適量
Egg (for sauce) : 1個
玉ねぎ : 1/8 piece
(A) Mayonnaise : 大さじ4
(A) Sugar : 小さじ1/2
(A) salt and pepper : 適量
(A) fish sauce : 小さじ1/2～1
(A)レモン汁 : 1/8個分
(B) Ponzu sauce : 適量
(B) Sesame oil : 適量
(B) Chopped green onion : 適量
レモン : 1/8個

Time required

30minutes

Procedure

1) prepare the material 01:03
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.
2) make sauce 04:23
Add (A) to 1 and mix.
Mix (B) in another plate.
3) put on clothes 05:28
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.
4) fry 07:02
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.

Point

Take out the salmon 1 hour before using and let it come to room temperature.
・Use 1% of the weight of salt and pepper for seasoning the salmon.
・By exposing the onion to water for about 5 minutes, the spiciness and harshness can be removed.
・Lemon juice can be substituted with vinegar.
・Once you cut the lemon, separate it for the sauce (lemon juice only) and for the side dish.
・Use rice oil for frying.
・If you use a narrow and deep pan when frying, you can fry with a small amount of oil.
・Remaining ingredients can be used for miso soup.