Salmon and Noodles in Noodle Broth
| Yield: | 1200g |
|---|---|
| Servings: | 4 |
| Time estimate: | 30 minutes |
| Storage notes: | Keeps in an airtight container, refrigerated for 3 days |
| Level of difficulty: | Easy |
| Special requirements: | None |
This is a simple noodle dish that is easy to prepare and delicious. It consists of ramen noodles in a bowl covered with a tasty broth, garnished with teriyaki salmon, scallions, roasted sesame seeds and shichimi togarashi.
| Ingredient | Weight | Volume | Scaling | Procedure |
|---|---|---|---|---|
| Noodle Broth | ||||
| Water | 1200g | 100% | 1 Pour the water into a large pot and add the dashi powder, mirin and sugar. | |
| Dashi powder | 8g | 0.67% | 2 Bring to a simmer and stir until the sugar has dissolved. | |
| Mirin | 70g | 1/4 cup | 5.83% | 3 Add the soy sauce and return to a simmer. |
| Soy sauce | 120g | 1/2 cup | 10% | |
| Sugar | 14g | 1 tbsp | 1.17% | |
| Teriyaki Sauce | ||||
| Mirin | 70g | 1/4 cup | 5.83% | 4 In a small saucepan combine the mirin, sake and sugar. |
| Sake | 60g | 1/4 cup | 5% | 5 Bring to a boil and stir until the sugar has dissolved. |
| Soy sauce | 60g | 1/4 cup | 5% | 6 Add the soy sauce and return to a boil. |
| Sugar | 14g | 1 tbsp | 1.17% | 7 Take off the heat and reserve. |
| Neutral oil | 15g | 1 tbsp | 1.25% | 8 Add the neutral oil to a large frying pan and preheat over high heat. |
| Salmon fillet, small | 480g | 4 | 40% | 9 Add the salmon fillets and cook over moderate heat until an internal temperature of 53° C. |
| Ramen noodles, dried | 360g | 30% | 10 Add the teriaki sauce to the frying pan and shut off the heat. Gentle spoon the sauce over the fillets. | |
| Scallions, finely sliced | 20g | 2-3 stalks | 1.67% | 11 Remove the fillets from the frying pan and set aside. |
| Roasted sesame seeds, white | ~1g | 12 Bring the noodle broth to a boil. Add ramen noodles to the noodle broth and cook for 4 minutes. | ||
| Roasted sesame seeds, black | ~1g | 13 Remove noodles and portion amongst 4 bowls, reserving the noodle broth. | ||
| Shichimi togarashi | ~1g | 14 Place a portion of teriyaki salmon on top of the noodles in each bowl. | ||
15 Pour an equal portion of the reserved noodle broth into each bowl. | ||||
16 Garnish with scallions, sesame seeds and shichimi togarashi. | Adapted from Japanese Cooking: A Simple Art [1] | |||
[1] S. Tsuji, Japanese Cooking: A Simple Art, 25th Anniversary Edition, New York, Kodansha USA, 2012