1 tbsp every of miso, sake and mirin
2cm piece of ginger, finely grated
2 cloves garlic, finely grated
1 tsp caster sugar
2 (300g) salmon fillets, pores and skin on, halved
400g udon noodles
1/4 cup soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil, plus additional to serve
1 tsp sesame seeds, plus additional to serve
2tbsp olive oil or vegetable oil, for frying
Grilled or steamed broccolini OR a salad of shredded snap peas, thinly sliced spring onions, julienned cucumber and coriander, to serve
Finely sliced shallots, to serve
Lemon slices, to serve
Sea salt, to serve
Mix the marinade substances in a container or dish and add within the salmon, turning to coat. Permit to marinate for half-hour – 1 hour.
In the meantime, put together the udon noodles in line with the instructions on the packet. Drain and rinse below chilly water. Switch to a big bowl and gown with the remaining substances.
Warmth the olive or vegetable oil in a big pan over a medium-high warmth. Add the salmon, pores and skin aspect down, to the pan, reserving any extra marinade. Cook dinner till the salmon is golden (roughly 2 minutes), flip the salmon over and pour over the reserved marinade. Cook dinner till the salmon is simply cooked by means of and barely charred.
Divide the noodles amongst 4 bowls and high every with a bit of salmon, some broccolini or the snap pea salad, some shallots and a slice of lemon. Prime with slightly extra sesame oil and sesame seeds and season with some sea salt.
What else I’m cooking with…
Pomegranates! On high of rice pilaf, cauliflower salads and sluggish cooked lamb. Additionally embracing the chilly climate with wintry soups – ham hocks braised with beans and herbs, entire chickens cooked with greens and brothy soups of beans and Cavolo Nero.
What else I’m consuming…
Yakitori at Chaco Bar in Sydney! For when you may’t get to Japan!!