Caramelized Salmon with Soba Noodles in a Kakejiro Broth (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
5 pieces kombu |
1 cup bonito flakes, tightly packed |
2 quarts water |
1 pound soba noodles |
sesame oil |
3/4 cup mirin |
1/4 cup plus 2 tablespoons sake |
3/4 teaspoon grated ginger |
1/2 teaspoon grated garlic |
1 1/2 tablespoons honey |
2 tablespoons fresh orange juice |
1/4 cup plus 2 tablespoons soy sauce |
4 (6-ounce) salmon fillets, skinned |
4 cups dashi broth |
2 tablespoons soy sauce |
1 tablespoon sugar |
1/2 teaspoon salt |
1 jar togarishi pepper |
1 sheet nori, toasted and julienned |
2 tablespoons black and white sesame seeds |
2 scallions, thinly sliced |
Directions:
1. To make the dashi broth, combine the water and the kombu in a large soup pot. Bring to a boil over high heat. Once it has reached a boil, turn off the heat and remove the kombu. You may set the kombu aside for a second stock or dispose of it. Add the bonito flakes and steep for 10 minutes. Strain the broth through a fine sieve.
2. While you are making your broth, bring a large pot of salted water to a boil for your noodles.
3. Cook your noodles in boiling water until tender. Drain the noodles and season with a little sesame oil. To reheat the noodles when you are ready to serve, plunge them back into the hot cooking liquid.
4. To make the salmon glaze: Combine the mirin and sake in small saucepan and simmer for 3 to 4 minutes. Add the ginger, garlic, honey, orange juice and soy sauce; simmer for another 5 to 6 minutes, or until the glaze is syrupy and coats the back of a spoon. Strain the glaze and set aside to slightly cool. Once the glaze has cooled, brush the salmon fillets with the glaze using a pastry brush. Either grill or broil the salmon for 2 minutes. Remove from the heat and brush again with the glaze. Repeat this process 2 or 3 more times, until the salmon is cooked to the desired degree of doneness and nicely glazed.
5. To make the kakejiru broth, in a medium sauce pot, combine the dashi broth with the soy, sugar, and salt and bring to a boil.
6. Place the hot soba noodles in a bowl, pour the hot kakejiru broth over the noodles, and place the salmon on top of the noodles. Garnish the noodles with the togarishi, toasted nori, sesame seeds and scallions.
|
|