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Salmon Katsu

  • Whole wheat flour 150.0 g
  • Eggs, beaten 4.0 pc
  • Breadcrumbs 300.0 g
  • Salmon filletskinned off (120 g./pp), seasoned with salt and pepper 1200.0 g
  • Oil for cooking 500.0 ml

Thai Spicy Wasabi Dressing “nam Yum”

Shoyu Mayonnaise


  • Lemongrass, slicedthinly sliced 50.0 g
  • Shallotsfinely sliced 50.0 g
  • Thai bird’s eye chilithinly sliced 30.0 g
  • Japanese cucumber, thinly sliced sliclengthwise into strips, rolled 150.0 g
  • Cherry tomatoescut in half 200.0 g
  • Kaffir lime leavesfinely sliced 5.0 pc
  • Mint leaves 5.0 g
  • salmon roe 50.0 g



  1. Salmon Katsu

    • Prepare the breading process: Place the flour, beaten eggs and breadcrumbs in separate tray containers.
    • Season the salmon fillet with ground black pepper
    • Lightly coat salmon fillet with wheat flour then dip into beaten eggs and finish with breadcrumbs.
    • Heat oil in a pan over medium heat. Quickly fry the salmon until golden brown and crispy outside but still rare inside.
  2. Thai Spicy Wasabi Dressing “nam Yum”

    • Put all ingredients in a blender, then mix until smooth. Set aside.
  3. Shoyu Mayonnaise

    • Combine all ingredients in a bowl, whisk until smooth. Transfer to a squeeze bottle.
  4. Garnish

    • Slice the salmon katsu into portions, then arrange on a plate.
    • Spoon the Thai spicy wasabi dressing and drizzle shoyu mayonnaise over the plate.
    • Add vegetables and garnish with kaffir lime leaves, mint leaves, and the salmon roe.