Sweet Japanese teriyaki salmon with a fluffy egg omelette, mixed in with plump udon noodles. Your stomach will definitely be saying “Arigatōgozaimashita”!
- 2 tbsps soy sauce
- 2 tbsps mirin seasoning
- 2 tbsps caster sugar
- 500 g skinless salmon fillet, pin-boned, cubed
- 270 g udon noodles
- 2 tsps ginger, peeled, finely chopped
- 2 garlic cloves, crushed
- 200 g snow peas, trimmed
- 1 bunch chives, chopped
- 2 eggs
- 1 tbsp sesame seeds
- ½ tsp sesame oil
- 1 tbsp vegetable oil
In a bowl, combine soy, mirin and sugar, stirring to dissolve. Add salmon and marinate 20 mins.
Meanwhile, cook noodles following packet instructions. Drain well.
OMELETTE: In a jug, whisk eggs, seeds and sesame oil together. Heat oil in wok on high. Add egg mixture, swirling to coat base and sides. Cook 1-2 mins, until just set. Slide onto a plate and roll up. Thinly slice and set aside.
Heat oil in wok on medium. Stir-fry ginger and garlic 30 secs. Drain salmon, reserving marinade. Stir-fry 1 min.
Add noodles to wok with snow peas and reserved marinade. Stir-fry 2-3 mins. Remove from heat. Toss omelette and chives through to serve.
Photo: Rob Shaw/Bauer