Somen Noodle Sushi With Wasabi Oil And Soy Syrup Recipes

PEANUTTY SOMEN NOODLES WITH SHRIMP

Steps:

• Cook noodles according to package directions.
• Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
• Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.
• Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
• Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.

CHILLED SOMEN NOODLES (HIYASHI SOMEN)

Steps:

• Make dipping sauce by combining the dashi (or dashi granules and 1 cup water), mirin, and soy sauce in a medium saucepan. Bring just to a boil, reduce heat, and simmer for 5 minutes.
• Force-cool the sauce by pouring into a medium-size metal mixing bowl, placing into a large bowl of ice cubes and water, and twirling, taking care not to spill, until cooled. (Note: this is an important step; it won't taste right if you just let it cool slowly!)When cooled, refrigerate until ready to use.
• Cook noodles according to package directions. Drain, rinse well under cold water, drain again, and place in a bowl of cold water.
• To serve, place a mound of noodles into individual glass bowls, tuck in a few ice cubes and pour in a small amount of water (not enough to cover; just to dampen). Sprinkle with cilantro leaves to taste.
• On little individual plates, place a small mound of sliced green onion and a dab of wasabi. Pour some dipping sauce into small individual bowls.
• Each person can season his or her sauce to taste with the onions and wasabi, then pick up a bunch of noodles (chopsticks really work the best, but you can use a fork, too), allow water to drip back into bowl, dip into sauce, and eat.
• For a somewhat heartier meal, add some of the suggested additions (in the description above) along with the cilantro leaves when serving. I like to serve this with a simple salad of tomato wedges, sliced cucumber, and either lettuce or Napa cabbage with a Japanese-style dressing.

SOY SYRUP

Steps:

• Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

WASABI OIL

Steps:

• In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy, use less oil.

SOY WASABI MAYONNAISE

Steps:

• In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.

SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD WASABI AND LEFTOVERS: SALMON SALAD SANDWICH WITH TARO CHIPS

Steps:

• In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
• Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
• In a bowl, mix together the wasabi aioli, salmon, and celery. Check for seasoning. Build the sandwich with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
• In a food processor, add wasabi paste, garlic, ginger, vinegar, and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator. Plating: Serve sandwich with taro chips.