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Caramelized Salmon with Soba Noodles in a Kakejiro Broth
Recipe courtesy Emeril Lagasse, 2006
- Total Time:
- 35 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- FOR THE DASHI BROTH:
- 5 pieces kombu
- 1 cup bonito flakes, tightly packed
- 2 quarts water
- 1 pound soba noodles
- Sesame oil
- CARAMELIZED SALMON:
- 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
- KAKEJIRO BROTH:
- 4 cups dashi broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- FOR SERVING:
- 1 jar togarishi pepper
- 1 sheet nori, toasted and julienned
- 2 tablespoons black and white sesame seeds
- 2 scallions, thinly sliced
Directions
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.
While you are making your broth, bring a large pot of salted water to a boil for your noodles.
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.
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.
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.
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.