… Breakfast with the Sakuma’s – when Devon Cafe is no longer 20 minutes away …

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picture taken at Devon Cafe
Almost everyone who visits Devon Cafe in Surry Hills will take one of these bird-eye view photos of the dishes there. Though a bit on the pricey side, Devon offers its customers a menu that is composed of many creative and heavenly tasteful Asian fusion dishes. Surry Hills is no longer 20 minutes away from home, but I still leave a pile of drool in front of my computer when I see pictures on the facebook page of Devon from time to time. I would really want to try their kaya cronuts if I have a chance to visit again! And by the way, their coffees are very nice too!

Devon Menu, Reviews, Photos, Location and Info - Zomato

…  Devon Cafe is located on 76 Devonshire St, Surry Hills NSW 2010, Australia. It’s around 7 minutes walk from Sydney Central station. There are lots of buses going past Surry Hills too.
… http://www.devoncafe.com.au/
I really liked the dish “Breakfast with the Sakuma’s’ at Devon. The grilled salmon dish has a lot of Japanese elements in it; the salmon was marinated by miso and the croquette was made of sushi rice and smoked eel. The dish is highlighted with the 63*C egg and nori furikake (which is the seasoning that is sprinkled onto Japanese rice). Who would have thought of this combination? That’s why I always think the idea is definitely the most precious part of a dish. 

I wouldn’t have any idea of how this dish is made until I saw this recipe on Smudge Eats’s website, as this recipe is published in their book Flavours of Sydney

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Miso Grilled King Salmon (recipe from smudgeeats.com.au) 
Ingredients
Miso king salmon
… 140g king salmon fillet, deboned and sliced on a slight angle to obtain a larger surface area {I used a 250 g salmon fillet}
… 100g white miso paste
… 4 tablespoons mirin
… 2 tablespoons sake {I used Chinese rice wine}
Smoked eel croquette
{I did this in a quicker and cheaper way: please refer to the instructions session below}
… 200g sushi rice
… 2 tablespoons mirin
… 2 tablespoons rice wine vinegar
… 50g smoked eel diced
… 25g shio konbu, finely chopped {I replaced it with the seaweed in the sushi}
… 25g nori furikake
… 1 tablespoon kewpie mayonnaise
Radish petit salad
… Red radish, cut into match sticks {I didn’t add any radish into my salad as I could’t find any in the supermarket}
… Mixed baby leaves
63 degree egg
… 2-3 eggs
Instructions
1. Marinate the salmon fillet with the miso paste, mirin and sake for 24 hours.

2. Cook Japanese sushi rice as per normal in a rice cooker. Fillet and debone smoked eel and dice into small cubes. Season the sushi rice with mirin, rice wine vinegar, smoked eel, shio konbu, nori furikake and kewpie mayonnaise. 
3. Lay out cling wrap and make a long tight roll with the rice mix.
4. Leave to set in the fridge.
{I bought a few pieces of unagi sushi, using a fork to loosened the rice and added mirin, furikake and mayonnaise then mixed the rice with diced eel and seaweed. I made each croquette with 2 pieces of unagi sushi}

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5. Using a knife, cut roll into croquette size pieces and remove wrap. Crumb croquettes by first rolling in flour, then egg wash followed by panko breadcrumbs.

 

 6. Slice red radish into matchsticks. Mix into a mixed baby leaf salad. 
7. Cook fresh large free range eggs in a water bath set to 63C for 1 hour. {with this you really need to keep an eye on the temperature to avoid overcooking the eggs. We used a Sous Vi
de to cook our eggs}
8. Cook salmon close under an oven grill until medium-done. Place on a plate.  {we pan fried the salmon fillet instead of grilling}

9. Fry croquettes in a deep fryer at 180C until golden brown.

 

10. Dress salad with vinaigrette and season with sea salt. Crack open the warm 63C egg and place on the plate. Garnish dish with 2 dollops of kewpie mayonaise and sprinkle with furikake.

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