Steps

1. In a bowl, dissolve 2 tsp Miso and 2 tsp Milk.
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2. Add 3 tbsp Mayonnaise, 2 tsp Sugar, and 2 tsp Grated Garlic, and mix well to create the miso-mayo sauce. (Key Tip! If young children dislike grated garlic, you can omit it. Adjust the sweetness of the sugar to your preference.)
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3. Peel 200g Potatoes and carefully remove any sprouts.
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4. Cut the potatoes into half-moons, about 8mm thick.
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5. Place the cut potatoes in a microwave-safe container, cover with plastic wrap, and heat for 3 minutes at 600W.
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6. Carefully remove any small bones from the salmon fillets using tweezers. (Key Tip! If you don't like the skin, you can remove it.)
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7. Cut the salmon into bite-sized pieces, about 2cm wide.
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8. Add 2 tsp Cooking Sake (Rice Wine) and 1 pinch Salt to the cut salmon and mix well. (Key Tip! Adding sake helps remove any fishy odor from the salmon.)
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9. Coat the surface of the salmon with Potato Starch (as needed). (Key Tip! Coating with potato starch before frying will result in moist and tender salmon.)
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10. Heat Vegetable Oil in a frying pan.
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11. Place the heated potatoes and the potato-starch-coated salmon into the heated frying pan.
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12. Pan-fry over medium heat for about 2 to 3 minutes, until the potatoes have a slight golden brown color on one side and the salmon bottoms are firm. (Key Tip! Pre-heating the potatoes in the microwave ensures both the salmon and potatoes cook at the same time.)
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13. Flip the potatoes and salmon.
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14. Reduce heat to medium-low, cover with a lid, and steam for 2 minutes. Check that the other side of the potatoes is browned and the salmon is cooked through.
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15. Add the pan-fried potatoes and salmon to the prepared miso-mayo sauce and toss to coat evenly.
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16. Once the sauce has coated everything, transfer to a serving dish and sprinkle with Dried Parsley (a little).
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