Japanese Sweet Soy Salmon with Noodles
350 grams salmon fillet
2 tablespoons Japanese soy sauce ( shoyu )
2 tablespoons sake
4 tablespoons mirin or sweet sherry
1 teaspoon light brown soft sugar
2 teaspoons grated fresh root ginger
3 garlic cloves, 1 crushed and 2 sliced into round
2 tablespoons groundnut oil
225 grams dried egg noodles, cooked and drained
50 grams alfalfa sprouts
2 tablespoons sesame seeds, lightly toasted
1.Using a sharp chopping knife, cut the salmon into thin slices, then
place in a shallow dish. In a bowl, mix together the soy sauce,
sake, mirin or sherry, sugar, ginger and crushed garlic.
2.Pour over the salmon, cover and leave for 30 minutes. Preheat the
grill. Drain the salmon, scraping off and reserving the marinade.
3.Place the salmon in a singer layer on a baking sheet. Cook under
the grill for 2-3 minutes without turning. Meanwhile, heat a wok until
hot, add the oil and swril it around .
4.Add the garlic rounds and cook until golden brown but not burnt.
Add the cooked noodles and reserved marinade to the wok and
stir-fry for 3-4 minutes, until the marinade has reduced slightly to a
syrupy glaze and coats the noodles.
5.Toss in the alfalfa sprouts, then remove immediately from the heat.
Transfer to warmed serving plates and top with the salmon. Sprinkle
with the toasted sesame seeds. Serve at once.