SALMON MAZESOBA

Mazesoba translates from Japanese to English as ‘mixed-up noodles’ and it’s one of my favourite ways to use up leftovers. In this dish, several elements are arranged on top of a carb and then mixed up and served with an egg on top.

SERVES 2

H 1 tbsp light soy sauce

H 1 tbsp toasted sesame oil

H 1 tsp mirin

H 1 tsp kecap manis

H 1 tbsp toasted sesame seeds

H 2 boneless salmon fillets

H 3 tbsp soy bean sauce

H 1 small courgette, thinly sliced

H 1 tsp neutral oil

H 1 tsp garlic salt

H 1 egg (or 2, depending on hunger)

H 2 nests somen or thin wheat noodles

1 toasted nori sheet, cut into 4 1 spring onion, finely sliced

1 tbsp crispy garlic

100g canned bamboo shoots, strained and finely sliced

1 tbsp furikake

Preheat the oven to 180C/160C fan/gas 4 (if you don’t have an air fryer). Combine the light soy sauce, sesame oil, mirin, kecap manis and sesame seeds in a jug to make the sauce. Mix well and set aside.

Brush the salmon with the soy bean sauce. Coat the courgette in the neutral oil. Spread on a baking tray and roast in the oven for 20 minutes until the salmon is just cooked through, charred on the outside and flaking easily, and the courgette slices are golden. Or cook both together in air fryer for 12 minutes at 200C, turning the courgette halfway through. Season the courgette with the garlic salt.

Meanwhile, bring a pot of water to the boil and drop in the egg. Set a timer for 6 minutes 45 seconds. After 2 minutes, drop in the noodles (or for the time suggested on the packet). When the timer sounds, pop the noodles and egg into a colander and strain. Pluck out the egg and allow to cool slightly before peeling and halving.

Flake the salmon from its skin and set aside. If you like the skin, put the skin back into the oven or air fryer to crisp up for

3-5 minutes. If you have an air fryer place the nori squares in it for 30 seconds.

Divide the noodles between two bowls. Add half the sauce to each bowl and toss through the noodles. Arrange the spring onions, crispy garlic and courgette on top of the noodles. Add the flaked salmon and half an egg to each bowl. Crumble the nori and crunch up the salmon skin (if using) to serve on top, with the sliced bamboo shoots.

Garnish with furikake and serve immediately, while the noodles are still hot.