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Benjamin and Koshiki

Chilled Buckwheat Noodles with Grilled Alaskan Salmon

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Chilled Buckwheat Noodles with Grilled Alaskan Salmon Recipe

Grilled Salmon with Soba Noodles, Eggplant and Tomatoes
This beautiful and healthy dish is a staple on a hot summer day, so light and refreshing yet full of healthy ingredients to keep your body and soul satisfied throughout the day.   Many of the preparations can be done ahead of time making this dish a smart choice for entertaining or an easy to prepare meal for the family.
Course Main Course
Cuisine Japanese
Keyword buckwheat, eggplants, noodles, ponzu sauce, salmon, shiso, tomato
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Author Benjamin and Koshiki
Cost $30

Equipment

  • Grill

Ingredients

  • 250 grams dried buckwheat noodles (soba)
  • 1 pound Alaskan Coho Salmon portioned into 4 slices
  • 1 medium Japanese eggplant
  • 1 medium tomato
  • 2-3 spring green onions or chives
  • 4 leaves shiso optional
  • 2 or more cups oil for frying

Ponzu Sauce

  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/4 lemon sliced
  • 1/4 cup bonito flakes lightly packed

Instructions

  • Gather up all your ingredients.
    Ingredients for Grilled Salmon with Buckwheat Noodles
  • Make ponzu sauce (follow instructions below).
  • Prep the vegetables by chopping tomato and green onions or chives and keep them in the refrigerator.  Cut eggplants into 1-inch strips then fry them in oil until soft.  
    Frying Eggplant
  • Start the grill!
    Light the Grill
  • Season the salmon with salt and pepper.  When the grill is ready, grill the salmon about 2 minutes on each side.  Remove from grill and set side.
  • Cook the soba, buckwheat noodles, according to the package.  When noodles are done, take them out on a colander then rinse them under chilled running water.  Drain soba noodles well and portion the noodles equally into four pasta dishes.  
  • Arrange salmon, eggplants and tomato on top of the chilled soba noodles.  Garnish the dish with green onions and shiso leaves. Drizzle ponzu sauce before serving.  Serve cold.

Ponzu Sauce

  • Combine soy sauce, vinegar and lemon in a small pot.  Heat the pot gradually until the soy mixture is hot. Take the pot off the heat then add bonito flakes.  Set it aside for 15 minutes then strain the sauce. Chill the ponzu in refrigerator.

Sitka Salmon Shares

I am happy to announce our collaboration with Sitka Salmon for our fish recipes throughout this summer and fall.  Sitka Salmon is an Alaskan fisherman’s collective delivering fresh, wild caught seafood directly to your door. Learn more about how you can enroll in a late summer share for 2019 at sitkasalmonshares.com and use the special code WILD50 for $50 off your first-month share!

 

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Sesame Salad Dressing

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Salad with Sesame Miso Dressing

Probably the most frequently requested recipe from Tanpopo Noodle Shop was the salad dressing. A simple recipe, but when made with freshly toasted, ground sesame seeds, this dressing has a depth of flavor that’s hard to beat. As an extra benefit, it’s also extremely versatile.

Enjoy!

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Sesame Miso Salad Dressing

Enjoy this dressing with plenty of spring and summer greens, or use it make a your soba noodle salad.   
Course Salad
Cuisine Japanese
Keyword Miso, Sesame, Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 cup

Ingredients

  • 1/4 cup Sesame Seeds, Natural Toasted
  • 1/8 cup Granulated Whiet Sugar
  • 1/2 cup Soy Sauce Such as Kikkoman
  • 1/2 cup Rice Vinegar
  • 1/2 cup Cooking Oil Such as Soybean Salad Oil
  • 1/4 cup Sesame Oil Such as Kadoya
  • 1/4 cup White Miso

Instructions

  • Grind toasted sesame seeds using Suribachi (Japanese mortar and pestle).
  • Add sugar to Suribachi and grind them together until fragrant and seeds are borken up.  Scrape all sides and transfer it into a bowl or jar large enough to hold about 5 cups of liquid.  
  • Add soy sauce, vinegar to 2 and mix well.  Gradually add cooking oil and sesame oil and continue mixing.  
  • Add miso to 3 and mix until miso is well combined with other ingredients and smooth.
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Sesame Flan

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Sesame Flan Recipe

 

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Sesame Flan

This is one of first desserts we served at our beloved Tanpopo. Sweet and creamy with a hint of sesame. Caramel adds a bit of bitterness which makes this flan more complex but delicious.
Course Dessert
Cuisine French, Japanese
Keyword custard, dessert, egg, milk, pudding, sesame, tahini
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup white sugar
  • 1/2 cup cream
  • 1 1/2 cup milk 2 %
  • 3/4 cup eggs 3-4 eggs, lightly beaten
  • 1/2 cup brown sugar
  • 2 tablespoon tahini
  • 1/2 teaspoon vanilla extract

Instructions

  • Slowly caramelize white sugar in pan over medium heat. It may help to add sugar slowly as it starts to caramelize. This can be a little time consuming as it requires constant attention (or it can burn up).
  • Lightly oil ramekins with a neutral oil like canola oil. Pour hot caramel evenly into ramekins and allow to cool.
  • Blend eggs, vanilla, brown sugar and tahini in a large bowl.
  • Heat milk, cream and vanilla extract in a medium sauce pan on stove. Add hot milk while stirring to the blended eggs, brown sugar and tahini. Add the creme, mix and strain. Note: don’t forget to strain your custard or it will not be silky and smooth.
  • Bake covered with foil in a water bath at 325 degrees for about 20-25 minutes. To check, wiggle the pan. The center should just barely move, if so, then it is done. Remove from oven and allow to cool then refrigerate until well chilled.
  • To serve, unmold custards onto plate by inserting a thin knife between custard and ramekin and inverting onto a plate. If it sticks, lightly tap the sides and bottom of the ramekin.

 

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