Soba Noodle In Kombu Dashi With Teriyaki Salmon
You can never have too many main course recipes, so give Soba Noodle In Kombu Dashi With Teriyaki Salmon a try.
- Servings: 2
- Total cooking time:
Ingredients:
- Salmon filet/loin, 250-300g
- tablespoon Sake, 1
- tablespoon Soya sauce, 4
- tablespoon Mirin, 4
- tablespoon Sugar, 2
- tablespoon Vegetable oil, 1
- Water, 500ml
- Dried kombu (seaweed/kelp), 7g
- Soba, 2 rolls
- Goji berries, some
- teaspoon Sesame seeds, 1-2
Instructions:
- To make kombu dashi, soak the dried kelp/seaweed in water for 2 hours.
- Put the kombu and water in a cooking pot. Put on medium heat. Turn off the heat when the water comes to a boil. Then, remove the kombu with a strainer. The remaining liquid is your kombu dashi. You can leave some kombu in the soup.
- Cook the soba noodles according to the packet.
- Drain and set aside.
- To make teriyaki salmon, marinate salmon filet/loin with sake, soya sauce, mirin, and sugar.
- Heat up a pan with oil.
- Put the skin side down and cook for 3 minutes or until crispy. Turn and cook the other side for another 2-3 minutes.
- Pour any remaining sauce.
- Remove from heat.
- Drizzle any remaining sauce from the frying pan.
- To serve the soba, heat up the broth. In a bowl, serve good portion of Soba noodles. Lardle good amount of kombu dashi over the noodles.
- Garnish with goji berries if desired.
- Place the teriyaki salmon on top of the noodles.
- Sprinkle with some toasted sesame seeds.
