Teriyaki salmon with udon and spinach

Name: Teriyaki salmon with udon and spinach
Yield: Serves four
Cuisine: Japanese
Ingredients: 2 litres (3½ pts) dashi; 2 tbsp soy sauce; 2 tbsp mirin; 1 knob of fresh ginger; 300 g (10 oz) dried udon; 4 small salmon fillets, skinned; 1 bunch spinach, washed; 4 spring onions, sliced on the diagonal; 2 tbsp dark soy sauce; 1 tbsp sake; 1 tbsp mirin; 1 tbsp peanut oil; 1 tsp sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

The whole idea of teriyaki grilling is devilishly clever. Sugar and sake are added to the basting liquid not just for the distinctive flavour, but to achieve that glamorous glazed look and to encourage those highly desirable scorched brown bits.

Ingredients

2 litres (3½ pts) dashi
2 tbsp soy sauce

Asia
Japan
Fish course
Pescatarian
Noodles

Method

For teriyaki sauce, combine dark soy, sake, mirin, sugar and oil in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat dashi in a second pot and add soy and mirin. Peel ginger, cut into cubes and crush in a garlic press to get 1 tablespoon ginger juice. Add juice to broth and adjust flavourings to taste.

Cook noodles in plenty of boiling, salted water unt