I have been known to eat a lot of Japanese, but never really cook it at home. It’s all a little too fiddly I thought. This recipe dispels those notions – this delicious dish is such a quick and simple thing to put together. There’s almost nothing to it. And it delivers on taste too – a fragrant, fresh bowlful that is really rather filling. It’s my new go-to quick dinner fix.
INGREDIENTS: (serves 2)
1/4 cup mirin
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon lemon juice
1 tablespoon water
2 salmon fillets (skin on)
1 cup mixed vegetables (julienned carrots, beans, snow peas etc). (blanched for 30 seconds)
2 tablespoons vegetable oil
2 bundles soba noodles (they normally come in per person serving bundles)
2 tablespoons fresh coriander (picked leaves)
1 spring onion (finely julienned)
2 teaspoons toasted sesame seeds
Bring a large pan of water to a boil – keep on boil.
In a frying pan, heat the vegetable oil until hot. Fry the salmon for 3-4 minutes, skin side down until crisp. Turn over and fry for 2 minutes or until the fish is cooked. Place on paper towels.
Meanwhile, combine the mirin, sesame oil, soy sauce, lemon juice and water and set aside.
Cook the soba noodles for 4 minutes in the boiling water. In the last 30 seconds, add the blanched vegetables then drain into a waiting colander. Return to the pan and pour over half the mirin mixture. Toss the noodles and vegetables gently then arrange evenly in two bowls. Pour over the remaining miring mix then place the salmon on top. Garnish with the coriander, spring onion and a generous sprinkling of sesame seeds.