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Welcome Cooking - Japan




114g salmon fillets, 341g dried somen noodles, 1 pack of cherry tomatoes, 40g daikon, 1 cucumber, 8 stems of mitsuba (i.e. Japanese wild parsely), 2T oil, some salt.

(1) 5T mirin, 5T Japanese soy sauce, 1.2 cups of Dashi broth.
(2) some lemon juice, 1/2 tsp salt, some ground black pepper, 1/2 tsp mirin.
(3) 4T yuzu juice, 1/2 tsp yuzu pepper, 1 tsp mined yuzu peel.


1. Add seasoning (1) to a pot; Stir to mix well; Bring to the boil over a high heat; Turn off the heat; Cool at the room temperature.
2. Rinse salmon fillet in running water for 6 minutes; Drain; Rub seasoning (2) on salmon fillet; Leave the salmon fillet for 30 minutes.
3. Rinse a daikon; Peel; Cut off both ends; Dice.
4. Blanch somen noodles in boiling water with some salt and oil for a few minutes (according to the package instruction); Lift the noodles up; Immediately rinse in running water till cool; Drain.
5. Rinse mitsuba; Drain; Discard the stems.
6. Rinse a cucumber; Peel; Cut off both ends; Dice.
7. Rinse cherry tomatoes; Drain; Discard the stems; Cut each into halves.
8. Heat a non-stick grill pan with 1T oil over a high heat; Turn to a low heat; Arrange the salmon fillet from the step 2 in the pan with the skin facing the pan; Turn to a high heat; Pan-fry over a high heat for 4 minutes; Flip the fillet over; Pan-fry over a high heat for 2 minutes; Turn off the heat; Lift the salmon fillet up; Discard the skin.
9. Add seasoning (3) to the sauce from the step 1; Stir to mix well to be Yuzu dipping sauce.
10. Arrange the noodles from the step 4 evenly in 4 serving plates; Arrange the salmon fillet, the cucumber, the daikon and the cherry tomatoes evenly on top of the noodles; Evenly drizzle with of Yuzu dipping sauce; Garnish with the mitsuba.