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Teriyaki Salmon with Udon and Spinach (serves 4)
- Heat 2 tbsp dark soy sauce, 1 tbsp sake, 1 tbsp mirin, 1 tbsp peanut oil and
1 tsp sugar until sugar has dissolved and set aside
- Heat 8 cups of dashi with 2 tbsp soy sauce and 2 tbsp mirin
- Peel 1 knob fresh ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice, then add to broth
- Cook 13oz dried udon noodles until al dente then drain and rinse with cold water. Cover with plastic
wrap and set aside
- Brush 4 skinned salmon fillets with teriyaki sauce and grill quickly
- Bring dashi broth to just below a boil and dip noodles for about 30 seconds, then divide noodles among 4 warmed bowls
- Dip 1 bunch spinach leaves briefly in broth then divide among the bowls
- Ladle hot broth into each bowl and top noodles with grilled salmon, scattered with 4 green onions (sliced on the diagonal)
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Classes Taught Spring-07
Classes Taught Fall-06Classes Taught Fall-07