Chef Satoko Sauce Inspirations
Crispy Chicken
You can use any type of fish filet (e.g. cod, sea bass, salmon, etc.)
Sprinkle salt and pepper on both sides of the fish fillet and let it rest for 10 minutes.
Use a paper towel to wipe the moisture from the fish fillet.
Coat the fish fillet with flour and set aside.
Heat your frying pan with olive oil or butter, place fish fillet and cook with moderate heat on both sides until crispy.
Remove the fish fillets from the pan when crispy and leave it on a rack to cool.
Transfer to plate and squeeze lemon on it.
Prepare Chef Satoko Sauce/Dip by itself or mix with Mayonnaise and enjoy with the fish fillet.
TOFU WITH CRUNCHY CRUST
1. Use one block of Momen Tofu or any type of Firm Tofu.
2. Cut the tofu in half and then cut each piece horizontally in half. Place the large cut surface down on paper towels and stack some weights on top to squeeze out the excess water (the less water, the better for frying).
3. Sprinkle salt and pepper over the tofu making sure to coat all the surface with a thin layer of flour.
4. Heat your frying pan with oil or butter, place tofu and cook with moderate heat on both sides until crispy.
5. Remove the tofu and leave it on a rack to cool
6. Transfer to a plate and prepare Chef Satoko Sauce/Dip by itself or mix it with Mayonnaise and enjoy with the tofu.