Konichiwa -I am Algerian

Hi Amina,

I wonder if you could shed some light on how to make the perfect mentai. We've tried it many times and although it tastes alright it is never as good as they make it in Japanese restaurants. I know that two ingredients are salmon eggs and mayonaise (we use Kewpie which is a famous Japanese brand) and we grind the mixture and grill it on salmon with a hand held flame torch. But the taste isn't as good as we find in restaurants. Do you know if we are missing something here? Any ingredient that we have not included?

Also, as we love couscous so much can you give the recipe for making a great sauce. We usually add carrots and courgettes and sometimes potatoes along with chicken but any tips would be very helpful.

Thanks so much.