Guest Chef recipe featured from MASU restaurant : Ginger Teriyaki Salmon with Green Tea Soba and Shiitake Mushroom Broth

Steps

1. Make broth Preheat oven to 220°C. Bring a pot of salted water to the boil. In a second pot add warm water measure, soak kombu and shiitake mushrooms for about 5 minutes. Remove shiitake mushrooms from water, squeeze excess liquid back into pot, roughly chop and set aside. Discard kombu. Bring remaining liquid to the boil. Add katsuobushi and simmer for about 30 seconds.
2. Finish broth Turn off heat and leave to infuse for about 10 minutes. After 10 minutes, strain liquid into a bowl and return to pot. Add broth seasoning and bring to a simmer. Remove from heat and keep warm.
3. Marinate salmon and cook noodles Pat salmon dry and remove any pin bones. Cut into 2-3 pieces and toss in a bowl with teriyaki sauce. Marinate for 8-10 minutes. Cook noodles in pot of boiling water for about 5 minutes until tender. Drain and rinse under cold water to cool. Drain and set aside.
4. Prep vegetables and cook salmon Thinly slice onion, spring onion and radishes. Set aside radishes and green part of spring onion for serving. Cut any larger broccolini in half. Place salmon on a lined oven tray and spoon over remaining marinade. Sprinkle over sesame seeds and togarashi. Bake for 6 minutes for mediumrare, or cooked to your liking. Rest, covered and keep warm.
5. Cook vegetables Heat a drizzle of oil and sesame oil in a fry pan on medium-high heat. Cook onion, ginger, garlic and white part of spring onion for 1-2 minutes. Add broccolini, reserved shiitake mushrooms, edamame and a splash of water, cook for 3-4 minutes. Add broth and noodles, cook for 2-3 minutes until everything is hot and broccolini is tender. Season with soy sauce.
6. Serve noodles, vegetables and broth topped with salmon and sauce. Sprinkle over radish and spring onion.