Bone Daddies is a cool ramen bar in London: great music, a buzzing atmosphere and large bowls of steaming ramen. Now you can enjoy the ultimate comfort food at home with 100 recipes from this immensely popular restaurant, including snacks, ramen, buns and more.  We share a recipe…

Salmon is such a well-liked fish here in the UK. This dish works best with the fatty belly of the fish.

Ingredients: Serves 4
2 litres rapeseed or other flavourless oil, for deep-frying
400g salmon fillet, skin on
200ml Kara-age Marinade (below)
200g Kara-age Flour (see below)
Maldon sea salt, crushed, to taste
4 lemon wedges
4 shiso leaves
160ml Orange Ponzu (see below)

Chilli Daikon

120g piece of daikon, peeled
1 red chilli, split lengthways but kept in one piece and deseeded

1. To make the Chilli Daikon, using a chopstick, drill a hole through the centre of the daikon. Slip the chilli on to the end of the chopstick, then insert in the hole and push the chilli through into the hole. Grate with an oroshi (Japanese daikon grater) or a fine grater. Squeeze any excess water from the grated chilli daikon. You should be left with a nice mix of grated daikon and chilli.

2. Pour the oil into a large, deep saucepan (at least 4 litres in capacity) and set over a medium-high heat. Using a sharp knife, cut the salmon across the grain into 1cm-thick slices. There should be a strip of skin at the bottom of each slice.

3. Add the salmon to the Kara-age Marinade and leave to marinate for 1 minute. Shake off the excess marinade and coat thoroughly in the Kara-age Flour. When the oil reaches 180°C on a thermometer, deep-fry, in 2 batches, for about 30 seconds (the ideal internal temperature for the salmon is 52°C). Carefully remove with a slotted spoon and drain on kitchen paper. Sprinkle with a little crushed Maldon sea salt and serve with a lemon wedge and a shiso leaf on the side, with the Orange Ponzu in a bowl and a small ball of the chilli daikon in a side dish.

Kara-age Marinade

(makes 120ml)
40ml sake
40ml soy sauce
40ml ginger juice, squeezed from finely grated fresh root ginger

Kara-age Flour (makes 240g)
125g plain flour
80g rice flour
3 ½  teaspoons fine table salt
1 ½  teaspoons ground white pepper
½  teaspoon sansyo pepper

Orange Ponzu (makes about 350ml)

1 tablespoon sake
1 tablespoon rice wine vinegar
1 tablespoon tamari
110ml soy sauce
40ml mirin
125ml lemon juice, strained
40ml orange juice, strained
2cm piece of dried konbu
10g katsuo bushi (bonito flakes)
¼ orange, cut into 1cm thick slices

bone-daddies-frontBone Daddies: The Cookbook by Ross Shonhan & Tom Moxon, published by Mitchell Beazley, £25

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