dashi pow­der

This clas­sic pow­dered Ja­panese soup stock is my go-to for quick noo­dle broths, but it also makes a quick and smoky sea­son­ing to sprin­kle over meats or tofu.”

donna hay - - WE LOVE . STAFF SHORTCUTS - Jes­sica, se­nior food ed­i­tor


2 litres wa­ter 1 ta­ble­spoon finely grated ginger 2 ta­ble­spoons soy sauce 2 ta­ble­spoons dashi pow­der+ 270g somen noo­dles+ 200g shi­itake mush­rooms, sliced 300g fi­firm silken tofu, chopped 1 ta­ble­spoon sesame oil 600g bone­less salmon fil­lets, trimmed and

cut into 5cm pieces 1 tea­spoon cracked black pep­per mi­cro (baby) pur­ple shiso, to serve Place the wa­ter, ginger, soy sauce and 1½ ta­ble­spoons of the dashi pow­der in a large saucepan over high heat. Bring to the boil and cook for 5 min­utes. Add the noo­dles and cook for 2 min­utes. Re­move from the heat, add the mush­room and tofu, and gen­tly stir to heat through.

While the noo­dles are cooking, heat the oil in a large non-stick fry­ing pan over high heat. Add the salmon, in 2 batches, and cook, skin-side down, for 2–3 min­utes. Turn and cook for a fur­ther minute or un­til golden and just cooked through. Place the re­main­ing dashi and the pep­per in a small bowl and mix to com­bine. Di­vide the broth, noo­dles and salmon be­tween bowls, sprin­kle with the dashi pep­per and serve with pur­ple shiso. Serves 4. + Dashi pow­der is a Ja­panese pow­dered soup stock. Find it, and somen noo­dles, in the Asian aisle of supermarkets and Asian gro­cers.

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