Caramelized Salmon with Soba Noodles in a Kakejiro Broth
- 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
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.
Recipe courtesy Emeril Lagasse, 2006