Nori-wrapped salmon in miso broth

Posted by adm On October - 1 - 2011

How to cook Nori-wrapped salmon in miso broth


  • 18 dried shiitake mushrooms
  • 375ml (11/2 cups) boiling weewee
  • 2 tbs barley miso spread
  • 2L (8 cups) h2o
  • 6 20 x 20cm nori sheets (toasted seaweed)
  • 6 (roughly 180g each and 2cm thick) salmon fillets, skin removed
  • 5cm piece fresh gingerroot, raw, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 60ml (1/4 cup) soy
  • 250g dried udon noodles
  • 6 green shallots, cut, thinly diagonally sliced
  • Pinch of saltiness

How to:

  • Place mushrooms in a heatproof bowl and pour over the boiling weewee. Set aside for 10 minutes or until mushrooms are subdued. Enfeeble, reserving the liquified. Thinly slice and set excursus.

  • Lag, place the miso paste in a small jug, join 1 cup of the water and stir until paste is dilute. Set divagation. Post 1 sheet of nori on a clean flat rise. Spot 1 piece of salmon on the edge of the nori rag. Fold the nori sheet over the salmon and roll up tightly to form a portion. Repeat with the remaining salmon and nori sheets.

  • Arrange salmon parcels, seam-side pile, in a 25cm (base mensuration) bamboo steamer hoop. Add enough water to a medium wok to reach a depth of 5cm (astir 3 cups) and bring to the boil over high passion. Reduce heat to medium-high and place steaming basket over the h2o. Cover tightly and steam for 4 1/2 minutes for medium or until cooked to your liking.

  • While salmon parcels are preparation, place reserved mushroom liquified, remaining h2o, pep, garlic and soy sauce in saucepan. Bring to the boil over high heating. Add the noodles and ready, uncovered, stirring occasionally, for 5 minutes or until noodles weaken. Remove from the heat and stir in sliced mushrooms, miso liquid and green shallots. Taste and season with saltiness.

  • To dish, slice each salmon parcel diagonally into 3 equal pieces. Use tongs to divide noodles among shallow serving bowls and ladle over the hot miso stock. Arrange salmon over the noodles and serve now.

  • You can carry out steps 1 and 2 capable 2 hours onward. Place the salmon on a plate and cover with plastic wrapper. Place in the fridge until requisite. Continue from step 3, 30 minutes before serving. Nori sheets and dried udon noodles are available from most supermarkets and Asian grocery stores.

  • Cooking time:30 min.

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