• Servings


    For the whole-egg mayonnaise

  • ½ kilo Ikura
  • ½ litre refined olive oil
  • Yuzu juice
  • Salt
  • For the Ponzu sauce

  • 4 dl Yuzu juice
  • 4 dl soy sauce
  • ½ dl mirin
  • 80 g dashi-no-moto
  • 20 cm kombu.
  • Ikura


  • For the Ikura mayonnaise
    Put the Ikura in a blender jug with the Yuzu juice, blend, and emulsify with the olive oil and then keep refrigerated.
  • For the Ponzu
    Put the soy sauce, dashi-no-moto, mirin and kombu in a saucepan to boil and as soon as it reaches the boil remove the kombu and allow the liquid to cool. When completely cold, add the Yuzu juice and mix well.
  • Elaboration
    Cut the salmon into thin strips of 3 mm thick and arrange on a plate. Spoon the mayonnaise on top and decorate with some Ikura eggs. Place some puffs of fried tempura on the side.
  • Drizzle a little Ponzu sauce at the bottom of the plate.

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