delicious Australia — November 2017

KEWPIE ADVERTISING FEATURE

IKUEI

ARAKANE ARAKANE

Ikuei Arakane (Kin San) is the

chef behind popular restaurants

in Melbourne and Hobart.

OVER

glazedglazed

Add some punch to crispy salmon with Add some punch to crispy salmon with

chef Ikuei Arakane’s Japanese-style chef Ikuei Arakane’s Japanese-style

Kewpie Mayonnaise glaze.Kewpie Mayonnaise glaze.

CRISP GLAZED SALMON WITH CRISP GLAZED SALMON WITH
TOMATO & WITLOF SALADTOMATO & WITLOF SALAD
SERVES 4SERVES 4

80g Kewpie Mayonnaise 80g Kewpie Mayonnaise
2 tbs wholegrain mustard2 tbs wholegrain mustard
1 tbs white (shiro) miso paste 1 tbs white (shiro) miso paste
2 tsp mirin2 tsp mirin
2 tsp soy sauce2 tsp soy sauce
4 x 150g salmon fillets (skin on), 4 x 150g salmon fillets (skin on),
pin-bonedpin-boned

(^11) // 44 cup (35g) plain flour cup (35g) plain flour
Salt flakes, to scatterSalt flakes, to scatter
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
2 baby cos lettuce, leaves separated2 baby cos lettuce, leaves separated
6 small heirloom tomatoes, sliced6 small heirloom tomatoes, sliced
1 witlof (Belgian endive), leaves separated1 witlof (Belgian endive), leaves separated
Lemon wedges and micro shiso, Lemon wedges and micro shiso,
to serveto serve
Preheat grill to high. Combine Kewpie Preheat grill to high. Combine Kewpie
Mayonnaise, mustard, miso paste, mirin Mayonnaise, mustard, miso paste, mirin
and soy sauce in a bowl. Set aside. and soy sauce in a bowl. Set aside.
Place the salmon on a plate and dust Place the salmon on a plate and dust
with flour to coat, then scatter with salt with flour to coat, then scatter with salt
flakes. Heat the oil in a large non-stick flakes. Heat the oil in a large non-stick
frypan over medium-high heat. Add fish, frypan over medium-high heat. Add fish,
skin-side down, and cook for 5 minutes skin-side down, and cook for 5 minutes

• Visit: oriental.com.au• Visit: oriental.com.au

or until skin is crisp. Turn and cook for

a further 2 minutes or until golden. a further 2 minutes or until golden.

Transfer salmon to a baking tray and Transfer salmon to a baking tray and

drizzle with mayonnaise glaze. Grill for drizzle with mayonnaise glaze. Grill for

2 minutes or until bubbling. 2 minutes or until bubbling.

Arrange lettuce, tomato and witlof on Arrange lettuce, tomato and witlof on

plates and top with salmon. Serve with plates and top with salmon. Serve with

lemon wedges and micro shiso.lemon wedges and micro shiso.

MAYO FORCE BE WITH YOUMAYO FORCE BE WITH YOU

Add authentic Japanese flavour to salads Add authentic Japanese flavour to salads

and grilled meats with Kewpie Mayonnaise and grilled meats with Kewpie Mayonnaise

or Kewpie Wasabi Mayonnaise. or Kewpie Wasabi Mayonnaise.