Japanese Style Fish & Edamame Mash + Chips

Ingredients

• 500g salmon fillet (skinless and boneless), cut into long strips
• Sea salt and white pepper to season
• 20g Yutaka Wasabi Paste
• 100g plain flour
• 2 large eggs
• 250g Yutaka Panko
• 1 litre of rice bran oil / rapeseed oil
• 250g Yutaka Shelled Edamame Soybeans
• ½ onion, chopped finely
• 2 garlic cloves, minced
• 100ml dashi stock (Japanese dashi stock powder if possible)
• 1 tsp Yutaka Mirin
• Pinch of salt and ground white pepper
• 2 tsp Yutaka Wasabi Paste - add more if you like it hot!
• 700g (or 4 ) maris piper potatoes, peeled and cut into long sticks
• 1 litre rice bran oil / rapeseed oil
• Fine sea salt to season