Tuesday, May 27, 2008

Soyu Salmon With Udon Soup

Update post : Here's the Stock Base Sauce I'm using which I bought from Daiso.

I bought 2 pcs yesterday so today I have another salmon treat. We shared this for dinner so Kimi has it in his porridge. You can check out a yummy treat for your baby in BB Salmon Porridge.

Here's my dinner. It may look complicated but trust me, you can have this for dinner in under 15mins!

  • 1pc salmon fillet
  • Handful xiaobaicai (green veg)
  • 1 packet of small fresh udon (I got mine from NTUC)
  • 4 tbsp of corn kernels (you can use the canned version but not the creamed one)
  • 5-6 tbsp Japanese Stock Base Sauce
  • 2 tbsp Bonito flakes
  • 2 tbsp mirin

  1. Marinate salmon lightly with stock base sauce.
  2. Boil water (approx amt like making instant noodles).
  3. Once boiling add stock base sauce & bonito flakes.
  4. Boil for 2 mins and add in veg & udon.
  5. Further bring to a boil for 3 mins before adding mirin.
  6. Stir lightly and dish. Spoon the corn on top of udon.
  7. Heat oil in pan and sear salmon on both sides for 1-2 min each.
  8. Remove place on top of udon carefully.
  9. Reduce fire a little and pour some stock base sauce in pan.
  10. Move pan continuosly as the sauce caramelises and bubbles very quickly.
  11. Once bubbles, drizzle over salmon. Serve hot.
  12. ENJOY
  • Dependent on amount of udon/water used, add the stock base sauce accordingly. For the above amount, 5-6 tbsp is sufficient.

  • Adding bonito flakes makes it more fragrant and mirin gives it a little sweet taste to balance the soya sauce.

  • The salmon fillet I used was quite thin so I only needed to sear it 1-2 mins max. Pls adjust accordingly to the thickness of fillet used.

  • You can also add Japanese fish cake or mushrooms as you wish.



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