Name: Miso-cured salmon bowls with green-tea noodles
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Ingredients: 600 gm soba noodles; 1 tbsp soy sauce; 1 tbsp sesame oil; 3 tsp roasted sesame seeds; Miso-cured salmon; 120 gm shiro miso (see note) (½ cup); 2 tbsp sake; 2 tbsp mirin; 1 tbsp finely grated ginger; 1 piece skinless salmon fillet (about 1.8kg), pin-bones removed; Miso dressing; 150 ml vegetable oil; 80 ml brown rice vinegar (⅓ cup); 60 gm shiro miso paste; 2½ tbsp soy sauce; 2 tbsp sesame oil; Cabbage and kale slaw; 400 gm mixed cabbage, shaved; 150 gm kale, finely sliced; 40 gm pickled ginger, thinly sliced; 6 spring onions, thinly sliced; 1½ tbsp sesame oil; 1 tbsp brown rice vinegar

Miso-cured salmon bowls with green-tea noodles

Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.

Serves 8

Prep

30M

Cook

Total

35M

Dishes served at room temperature are ideal for entertaining – no last-minute cooking required. Here, both the salmon and the dressing can be prepared a few days ahead, and the noodles and slaw the day before. Slice the fish and arrange everything on the table for guests to build their own bowls. Begin this recipe at least a day ahead to cure the salmon.

Ingredients

600 gm soba noodles

1 tbsp soy sauce

1 tbsp sesame oil

3 tsp roasted sesame seeds

Miso-cured salmon

120 gm shiro miso (see note) (½ cup)

2 tbsp sake

2 tbsp mirin

1 tbsp finely grated ginger

1 piece skinless salmon fillet (about 1.8kg), pin-bones removed

Miso dressing

150 ml vegetable oil

80 ml brown rice vinegar (⅓ cup)

60 gm shiro miso paste

2½ tbsp soy sauce

2 tbsp sesame oil

Cabbage and kale slaw

400 gm mixed cabbage, shaved

150 gm kale, finely sliced

40 gm pickled ginger, thinly sliced

6 spring onions, thinly sliced

1½ tbsp sesame oil

1 tbsp brown rice vinegar

Method

Main

1.For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface. Spread half the miso mixture on one side of the salmon, place miso-side down on plastic, coat with remaining miso mixture and wrap tightly. Place on a tray and refrigerate overnight to cure. Wipe off excess miso mixture with paper towels, re-wrap in clean plastic wrap and refrigerate for up to 3 days.

2.For miso dressing, whisk ingredients and 2 tbsp water in a bowl. Refrigerate in an airtight container for up to 3 days.

3.Cook noodles in a saucepan of boiling salted water until just tender (4-5 minutes). Drain, rinse under cold water and drain. Combine in a bowl with soy, sesame oil and sesame seeds. Refrigerate in an airtight container for up to a day. Bring to room temperature to serve.

4.For slaw, combine ingredients in a bowl and season to taste.

5.Sprinkle salmon with furikake and spring onion, thinly slice and serve with noodles, slaw, dressing and wasabi peas.

Furikake, a rice seasoning, and shiro (white) miso are available from Japanese grocers, health-food shops and select supermarkets.
Drink Suggestion: Small cold bottles of fruity junmai sake. Drink suggestion by Max Allen
Notes