Soba Noodle In Kombu Dashi With Teriyaki Salmon

FOODISTA
11Ingredients
50Minutes
Calories

Ingredients

US|METRIC
  • salmon filet (/loin, 250-300g)
  • 1 tablespoon sake
  • 1 tablespoon soya sauce
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • water (500ml)
  • dried kombu (seaweed/kelp, 7g)
  • 2 rolls
  • goji berries (some)
  • 1 teaspoon sesame seeds
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    Directions

    1. 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.
    2. Cook the soba noodles according to the packet. Drain and set aside.
    3. To make teriyaki salmon, marinate salmon filet/loin with sake, soya sauce, mirin, and sugar.
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