Salmon Rare Katsu

Prep a boiled egg for the tartar sauce: crack an egg into a bowl, pierce the yolk, cover with plastic wrap, and microwave at 600 W for 1 minute 20 seconds.

Mash the cooked egg finely with a fork or masher and let it cool.

Mince a quarter onion finely. If sensitive to its sharpness, soak in water for 5 minutes and squeeze dry with paper towels.

Julienne the cabbage and cut the lemon into 2 wedges.

Make the tartar sauce: combine the mashed egg, minced onion, mayonnaise, sugar, salt and pepper, lemon juice (or vinegar), and fish sauce.

Make the ponzu sauce: in a small dish, combine ponzu, sesame oil, and chopped scallion.

Season the salmon with salt and pepper and dredge in flour on both sides.

Double-bread the salmon: dip in beaten egg, coat with panko, then repeat. Press lightly to set the coating.

Heat oil to 180°C and prepare the miso soup: combine sliced onion, instant dashi, miso, and chopped scallion.

Gently lower the breaded salmon into the hot oil and fry for 25-30 seconds until the surface is light golden. Drain.

Plate: line the dish with julienned cabbage, slice the salmon, and arrange on top. Serve with tartar sauce, ponzu sauce, and lemon.