A Good Somen

Takashi Yagihashi uses his noodle creating cookbook recipes.


Published:

> Grilled Salmon and Chilled Somen with Yuzu Sauce

4 4-ounce salmon filets
Pinch of kosher salt
Pinch of pepper
12 ounces dried somen noodles
12 cherry tomatoes, halved
1/4 cup diced daikon
1/4 cup diced cucumber
1 cup yuzu dipping sauce
8 stems mitsuba cut into 1-inch
pieces (or substitute daikon sprouts or cilantro)

 

> Yuzu Dipping Sauce

4 teaspoons yuzu juice
(or lemon juice)
1/2 teaspoon yuzu pepper (or capers)
1 teaspoon minced yuzu peel
(or lemon zest)
1-1/4 cups cold somen broth

Combine all broth ingredients and bring just to a boil. Remove from heat, chill.

Heat grill or grill pan over high heat. Season salmon with salt and pepper and grill until medium-rare (2-3 minutes per side).

Bring a pot of water to a boil. Add somen noodles and cook, following package instructions. Rinse noodles well under cold running water, drain, and divide among four bowls.

Top each bowl with one-quarter of the tomatoes, daikon, and cucumber. Place a salmon filet in each bowl and drizzle with 1/4 cup yuzu sauce. Garnish with mitsuba (or substitute daikon sprouts or cilantro).

Reprinted with permission from Takashi’s Noodles, by Takashi Yagihashi with Harris Salat, 2009. ($24.95, Ten Speed Press/Random House). Photo credit: Tyllie Barbosa, copyright 2009.

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