Recipe for Chips Shake no Kawa

Name: Recette de Chips Shake no Kawa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Peau de 2 filets de saumon (bien raclée et séchée); Sel (une pincée); Poivre noir fraîchement moulu; Shichimi togarashi; Mayonnaise Kewpie (pour servir)

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Portion

Preparation time

10 minutes

Cooking time

10 minutes

Shake no Kawa Chips, or salmon skin chips, are an ultra-crisp Japanese snack, rich in flavor and incredibly easy to prepare. Seasoned with black pepper, salt, Kewpie mayonnaise and the famous Yawataya Isogoro 7-spice shichimi blend, these chips offer the perfect balance of umami, spice and crunch. Ideal as an aperitif, with a bowl of rice or as a topping on a donburi. A quick, tasty, anti-waste recipe!

Ingredients

Skin of 2 salmon fillets (well scraped and dried)
Salt (a pinch)
Freshly ground black pepper
Shichimi togarashi
Kewpie mayonnaise (to serve)

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Instructions

Using a knife, remove any remaining flesh, leaving only the skin.
Carefully wipe the skin with kitchen paper: the drier it is, the crispier it will be.
Cut the skin into strips or triangles.
Add a little salt, black pepper and a pinch of shichimi.
Heat a non-stick pan without oil (salmon skin is naturally oily).
Place the pieces skin side down.
Cook for 6-7 minutes over medium heat, until the skin is crisp.
Turn over and cook for a further 3-4 minutes.
Place on absorbent paper.

Recipe notes

Ultra-crisp version: Place the salted skins in the fridge 20-30 min before cooking to dry them out further.

Perfect topping: On a bowl of rice, Japanese salad, ramen or poke.

Less spicy? Replace the shichimi with a simple mixture of salt + lemon.

Anti-waste: This recipe uses a part of the salmon that is often thrown away - economical and ecological!

Japanese mayonnaise Kewpie ⋅ Kewpie ⋅ 450g

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