Sake-Kawa Salad

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The Japanese consider skin to be a full-fledged ingredient: chicken skin is covered with a sweet glaze and grilled into skewers, boiled pork skin is rolled into a butaniku roll, and fried fish skin is added to salads instead of chips. This is by no means food for the poor. The important truths that the rest of the world is just beginning to embrace, such as sensible consumption or zero-waste technologies, have been a norm of life in Japan for centuries: everything that can be eaten should be eaten, and everything that should embellish life must do so. For example, fish skin for a Japanese person is not a waste but a powerful means of expression. When fried, it resembles crispy mica and adds textural contrasts and oceanic notes to a vegetable salad. It turns into a Japanese twist on the classic dish, where the main feature is what we are accustomed to throwing away.

Ingredients

Salmon skin - 2.8 oz
Cucumbers - 0.7 oz
Unagi Sauce - 0 fl oz
Tobiko Caviar - 0.5 oz
Sesame bun - 0.2 oz

Step by Step guide

Step 1

Remove the skin from the salmon (first, you need to cut it off from the flesh with a sharp knife; this is not difficult: place the fish skin-side down, make a cut, and run the knife along the body, pressing it against the skin). Sear the skin until crispy, with the cut side down. Cook without oil, as the fish will release enough fat on its own, and press down on the skin with something, like another smaller skillet. This is to ensure it remains flat and doesn’t curl up while frying. Once done, transfer it to a paper towel.

Step 2

Cut the fried fish skin into small strips. Slice the cucumber into thin matchsticks. Mix both ingredients with tobiko (flying fish roe) and dress with unagi sauce.