Recipe for Chips Shake no Kawa

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!

Author

iRASSHAi

Prep Time

10 minutes

Cooking Time

10 minutes

Servings

2

Ingredients

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

Directions

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