Japanese inspired salmon and soba frittata. Great recipe for Japanese inspired salmon and soba frittata. I didn't have all the ingredients for my salmon frittata and was craving Japanese okonomiyaki flavours so I raided the pantry and created this! 🇯🇵🇮🇹 Cook the salmon steaks over medium high heat with skin side first, until both sides are brown or cooked to your liking. In the meantime, heat a large pot of boiling water. For the Crispy Skin Salmon, place a medium, oven safe non-stick frypan over medium heat. Dry the salmon skin with paper towel and season the salmon on all sides with salt.

Place the salmon, skin side down, into the frypan. The Japanese staple ingredient pairs well with so many flavours and simply needs the right balance of flavour to make is shine. Earthy soba and delicate salmon are the perfect foil for the miso. You can have Japanese inspired salmon and soba frittata using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Japanese inspired salmon and soba frittata

You need 2 of salmon fillets.
You need 2 of red onions.
Prepare 1 of red chilli.
Prepare 250 g of tenderstem broccoli.
It's 7 of eggs.
Prepare 50 ml of dashi.
You need 2 tbsp of mirin.
Prepare 3 bunches of soba noodles.
Prepare 0.5 cup of seaweed.
Prepare Handful of katsubushi flakes.

Lightly brush the salmon fillets on both sides with a little of the soy-ginger mixture, and then dredge in the sesame seeds. Get even picky eaters to happily eat their veggies with this Salmon-Spinach Frittata recipe. This frittata is great any time of day—serve it at brunch, or eat any leftovers at room temperature for lunch. This is an authentic, simple Japanese marinade that can be used for any fish but is especially great with salmon.

Japanese inspired salmon and soba frittata step by step

Preheat the oven to 200c.
Chop the chilli, broccoli and onion.
Boil the noodles as per packet instructions. Drain when ready..
Fry the vegetables in a pan on a high heat in sesame oil.
Slice the salmon into small chunks and sear in the pan skin side down. Flip after 2 mins and sear for another 2 mins.
Meanwhile mix dashi, mirin and eggs. Season..
Drain the noodles and freshen under cold water. Add to the pan with seaweed. Stir.
Add the beaten egg and dashi / mirin mixture. Mix in..
Leave on the stove for 2 mins then place in the oven for 5mins at 200c.
Serve in the pan topped with katsuobushi ✌🏼🎌.

In this recipe I've cooked this by pan frying but it is really great broiled/grilled too. With pan frying you get a really crispy skin (which I love) and the wonderful caramelisation, and with broiling. Soba is Japanese for buckwheat, which is a nutritious, grain-like seed that's gluten-free and — despite its name — unrelated to wheat. Soba noodles can be made solely of buckwheat flour and. A must-keep Teriyaki Salmon recipe with an authentic Japanese homemade teriyaki sauce.