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Salmon Katsu Salad
Processing Time
20 Minutes
Portion
2 Portion
Ingredients
|
Salmon Fillet (Sashimi Grade) |
1 piece (200 g) |
|
Nori (Seaweed) |
1 sheet |
|
Egg |
1 piece |
|
Breadcrumbs |
10 tbsp |
|
Flour |
5 tbsp |
|
Water |
Sufficient |
|
Cooking Oil |
Sufficient |
|
Ready-to-use Salad Mix |
1 pack |
|
Omega Egg |
1 piece, boiled |
|
Cherry Tomato |
4 pieces, cut into two |
|
Red Radish |
1 piece, cut round thinly |
|
Purple Cabbage |
1 leaf, cut small |
|
Tobiko |
1 tbsp |
|
6 tbsp |
How to Make
- Season the salmon with salt and pepper, wrap it with nori, coat the salmon with all-purpose flour, dip it into beaten egg, then roll it in breadcrumbs. Deep-fry in hot oil over medium heat for 30 seconds, then remove and drain.
- Arrange the mixed salad in a serving bowl and add cherry tomatoes, carrot, and purple cabbage. Finally, top with sliced salmon katsu.
- Mix KEWPIE Salad Dressing Roasted Sesame with tobiko until well combined, drizzle over the salad, and serve.
