1. Season the salmon with sea salt and white pepper then spread wasabi paste on one side of the salmon.
2. For the coating, break the eggs in a large bowl and mix well. Dust the ingredients lightly with flour and dip them into the egg, then coat with panko. Press them gently on the bed of panko to cover the ingredients.
3. Leave them in the fridge for 15 minutes to set the panko.
4. Bring the oil heat to 170 degrees. (*To check the oil is hot enough drop a couple of breadcrumbs into the oil, if they bubble and float to the top it is ready to fry).
5. Deep fry 5 fillets in a pan (don't put too much into the pan, or the temperature will drop)
6. Turn them over a few times until they are golden. Drain well.
1. Bring the water to boil in a medium sauce pan. Cook the edamame for 1-2 minutes after the water brought to a boil again. Drain.
2. Fry the onion and garlic in oil for a few minutes.
3. To make the mash, transfer the edamame, onion and garlic to a food processor (or use a hand-blender in the same pan).
4. Slowly add the dashi stock to the edamame.
5. With the edamame back in the saucepan again add the salt, white pepper and mirin then stir on low heat until seasonings are combined.
6. Remove the pan from the heat, before adding the wasabi paste (to preserve the hotness otherwise it will lose if it heated) then serve.
1. Soak the potatos in a bowl of water to remove the starch then drain the cloudy water.
2. Put the potatos into a large saucepan, cover with water then bring to the boil.
3. Add a good pinch of salt and cook the potatoes for 7 minutes (until soft but not falling apart), drain the water carefully and pat off to dry with paper towels.
4. Heat the oil to 160 degrees in a medium saucepan, deep fry the potatoes for 4 minutes in 4 batches until the potatoes turn to the light brown.
5. Turn the heat up to 180 degrees, fry the potatoes for 1-2 minutes until golden.
6. Sprinkle with fine sea salt and serve straightaway.