A modern twist on a classic dip. This Katsu Taramasalata combines silky tofu, cod roe, and katsu curry for a light, umami-packed spread. Served with crispy puffed rice paper shards dusted in soy-infused cod roe powder, it's a striking appetiser that delivers bold flavour and texture in every bite.
Ingredients:
Rice paper puffs:
- 300 g sliken tofu
- 40 g katsu curry sauce
- 300 g roe
- 10 g lemon juice
Rice paper puffs:
- 60 g rice paper sheets (summer roll)
- 500 g oil for frying
Dried cod roe and soy powder:
- 200 g cod roe
- 20 g light soy sauce
How to prepare:
Preparation time: 20 minutes for the main recipe (8 hours for the roe dust)
Katsu taramasalata:
Blend the roe in a food processor with the lemon and katsu. Once smooth blend and whip the tofu into the mix to form a light and fluffy dip. Then chill and allow to set
Rice paper puffs:
In a dry frying pan or fryer heat the oil to 180°C. Then carefully place a rice paper sheet in and wait till it puffs up and is lighter in colour. Remove and drain the dust with cod roe powder.
Dried roe and soy powder:
Slice the roe into 1 cm thick slices and then lay on trays that fit into a dehydrator machine. Brush the roe slices with soy on both sides.
Set the machine to 50°C and then leave to dry out for 8 hours or until crisp. Once crisp and cooled, place into a grinder or blender and blitz to a fine powder.
Serving:
Place the dip into a nice bowl and then break the rice puffs into shards and sprinkle with the dust.
