The Sauce: Dashi Udon Sauce – Simple two ingredient noodle dipping sauce made with dashi and soy sauce, it’s light and seasons the udon in five seconds.
‘Great Sauces Transform Good Food into Gourmet’
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I walked across the street to the fish market for fresh salmon. Yeh! You got it. Cameron’s Fish Market is right across the street from our place. This reminds me my kitchen is about 90 x 100 inches. By the time you account for a few cabinets, fridge, dishwasher and stove there’s not much floor or counter space. Chopping, rolling, stirring, kneading and tossing spill into the dining room every day.
We’ve been talking, thinking and a little dreamy about getting a new place with a bigger kitchen. We actually toured a few options last month with more kitchen, especially counter space. Upon review we decided not to give up a 7 minute walk to the metro. I’m not ready to increase the proximity between my markets and me. I’m about 1 mile or less to 2 supermarkets, Whole Foods, natural food co-op, Asian market and Jewish grocer, all walkable.
But one of the big clinchers is the fish market across the street. The salmon is so fresh all it needs is a little sea salt and pepper and a short roast. But I prefer this Japanese inspired cooking sauce with dashi udon noodles. It reminds me of the beautiful and delicious dinners we enjoyed while living in Japan. Konbanwa.
You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Chicken Stock, Beef Stock, Sushi on the Fly, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.
Recipe: Japanese Salmon with Dashi Udon
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Yield: 4 Servings | Level: Easy
2 Tbsp dashi
2 Tbsp soy sauce
2 Tbsp light brown sugar
1 Tbsp canola oil
1 small clove garlic, minced
1 tsp minced ginger
dash freshly ground black pepper
2 green onions with tops, sliced
1 1/2 lbs salmon, cut into 4 fillets
2 3-oz bundles udon noodles
1 cup dashi
1/4 cup soy sauce
Special Equipment – medium baking dish, medium saucepan
1 Preheat the oven to 400 degrees.
2 Combine dashi, soy sauce, brown sugar, canola oil, garlic, ginger, black pepper and half the green onion in the bottom of a medium baking dish.
3 Cut the salmon into 4 pieces and lay in the baking dish skin side down. Spoon some of the sauce over the fish. Place in the oven at 400 degrees and bake until it becomes opaque but still bright pink and flaky, about 15-20 minutes depending on thickness.
5 Meanwhile combine dashi and soy sauce in a medium bowl. Heat until warm in the microwave.
7 Place a serving of udon on a each plate, top with salmon and garnish with a few remaining green onion slices.
Udon noodles are made with wheat flour and differ from soba noodles which are made from buckwheat. They don’t take long to cook and are usually served hot in the winter and cold in the summer.
Dashi is one of the easiest soup stocks to make and only takes about 45 minutes. Instant dashi graniles reconstitute in seconds and is a very good substitute. Use 1/2 teaspoon to 1 cup warm water. Stir to dissolve.
Serve the udon noodles cold with some sliced green onions.
- Exchange homemade dashi stock for instant dashi. See note section for more on how to reconstitute instant dashi.
Inspiration – Helen Horton
Cook with Sauces
Japanese Salmon with Dashi Udon
Written by Helen Horton
Photographs by Helen Horton
Updated: October 23, 2013