This meal was inspired by going to Oceanz Seafood and seeing all the fresh seafood on offer. I love sashimi and couldn’t resist buying some of the salmon as well as purchasing some giant tiger prawns.
I knew we had a packet of organic soba noodles at home, courtesy of my friend from IE Produce, as well as some dried, shredded wakame seaweed. I decided to make a kind of salad with it to complete our Japanese style meal.
Please excuse the less impressive photos in this post – I took them on my camera phone instead of hubby’s usual flash photography skills on his fancy Nikon.
Soba noodle salad
120g soba noodles
1 carrot, grated or julienned
1/2 telegraph cucumber, grated or julienned
handful of dried wakame seaweed
1 packet of dashi stock powder (approximately 6g)
1/4 C hot water
rice wine vinegar
black and white sesame seeds to serve
nanami togarashi to serve (optional)
Cook the noodles according to the instructions on the packet.
Meanwhile, in a medium sized bowl, dissolve the stock in the hot water and add a dash of sesame oil. Add a bit of mirin (depending on how sweet you want the dressing – you can use sugar instead) and a splash of rice wine vinegar (depending on how sour you want it too). If you like your dressing more salty, you can add soy sauce.
Place the carrot, cucumber, seaweed and cooked and cooled noodles into the bowl with the dressing and toss.
Divide the noodles into two bowls with and top with sesame seeds and nanami togarashi to taste. Serve with garlic prawns and salmon sashimi.
Seared garlic prawns
4 giant tiger prawns
1 clove garlic, crushed
1-2 tsps soy sauce
kewpie mayonnaise (yum yum sauce)
Mix together the soy sauce, garlic and wasabi (add as much wasabi as you can handle!) and marinate the prawns in it for about 10 minutes.
Drain prawns from the marinade. Heat up a grill pan on high heat. Spray some oil on the pan and then fry the prawns until cooked.
Remove from pan, drizzle with kewpie mayonnaise and serve.