By Joe Weaver
•2 tbsp Red Miso Paste.
•2 tsp Shichimi-Togarashi seperated in half (half for broth, half for garnish.)
•8 Brown Mushroom Capps (cut into eighths.)
•1 thumb sized piece of fresh Ginger siced.
•1 head of Bok-Choy.
•6 Green Onions.
•1/2lb of Salmon Fillet with skin on.
•100g of dry Udon
•1 cup of Cabbage KIm-Chi
Getting all of the ingredients ready for dinner tonight.
We used red miso & togarashi as a base as well as a little bit of fresh ginger. Sautéing all of this with some brown mushrooms adds a nice caramelized component and the mushrooms will sponge up the miso flavor. As these turned brown I added 2 cups of water to stop the browning.
When dealing with greens that have a more sturdy root like chard or even bok-choy I tend to treat the root end differently than the green . For this I cut the greens from the roots right as the color changes from light green to dark green. The greens I cut in half long ways, and the root i sliced into eighths. The green onions were treated in a similar manner to the bok-choy with the greens cut into 2" x 1/4" strips and the roots sliced thinly. Everything was then added to simmer until the greens were wilted.
While this is going on I have sliced the salmon away from the skin into vaguely 2" x 1" stripes with plenty of scraps eaten along the way. The skin I cleaned up a little bit and then deep-fried in a skillet until nice and crispy but not burned.
The udon I put into rapidly boiling salted water until they start to soften just a little. After taking them out I run some cold water over them and then add the noodles to the warm broth whenever you are ready.
Making salmon skin "chincharones"
After adding some udon, mushrooms, bok choy, green onions, the salmon, chichrones and a little more togarashi.