Okay, recently as I’ve mentioned in the last few posts, my sweet tooth was bombarding me wanting for more and more desserts and as you can see, I have been posting a lot of desserts, cakes and other sweet little treats! Yes, for some reason I was obsessed with sugar ridiculously!! After a few birthdays here and there, I can sense that my sugar level is over a little too much and that my savory taste buds are whinging for some form of “change”!
Besides of thinking of special dates, my cooking recipes tends to follow my feeling and emotion and what I feels like on the day. I don’t seem to like planning too much for a weekly meal (although I think it is a fabulous idea to get around with the cooking and preparations), but it is just not my style, unfortunately.
I have been collecting a lot of cooking books ever since I started this blog, books tends to give me a personal feeling and a great interaction tool when it comes to finding great inspirations. Few years back, my sister has bought me a English-Japanese cooking book from Japan that I have not get the chance to start reading it thoroughly and start cooking these little Japanese dishes. Until today, I’ve managed to be create this dish that is simple, quick and tasty. Best for a ‘quick and easy’ lunch or dinner meal!
You’ll need (Serves 2):
- 30grams of white Miso paste
- 25ml of Mirin
- 1 tablespoon of soy sauce
- 2 bundles of soba noodles
- 50 grams snow peas, sliced into needle thin
- 1 small chilli, sliced finely
- 1 teaspoon of lemon juice
- 1 teaspoon cooking sake
- a pinch of sesame seeds
- a pinch of sugar (optional)
- 150 grams of smoked salmon slices
- Parboil snow peas in a pot of hot water for 5 minutes. Remove from heat and drain.
- Cook noodles in a large pan of boiling water according to packet directions. Drain, rinse with cold water and drain again. Leave aside.
- Meanwhile, use the back of the spoon, cover the smoke salmon with Miso to form a nice thin layer.
- Grill the salmon until golden brown. Remove from heat.
- Mix Mirin, the leftover Miso paste, soy sauce, lemon juice, cooking sake, 2 slice of chilli and sugar until it forms a thick shiny dressing. Add the snow peas and mix until full incorporated.
- Divide noodles between serving plates.Top with snow peas on one side and salmon on the other. Use a spoon, dizzle Miso mixture on top. Garnish with sesame seeds and chilli.
- Whilst making the miso dressing, omit chilli if you don’t like spicy.
- Ensure that the miso are fully incorporated into the dressing to avoid lumpy bits.
- Sugar is optional, required to balance the overall taste.