Salmon and Genmaicha Nabe
Chef Paul Greening of Aqua Kyoto and tea experts, Jing Tea, have teamed up to give you this delicious recipe and a beautifully paired tea to accompany.
Keywords
- hotels & travel
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Colander
- Mixing bowl
- Cheesecloth
- Ladle
- Serving bowl
- Kitchen timer
Ingredients
- 240g of salmon filet, cut into 20g slices use three slices per person
- 8 pieces of green shiso leaf
- 4 spring onions, finely sliced
- 2 carrots, thinlysliced
- 100g daikon, thinly sliced
- 4 pieces nori paper
- 200g green tea soba noodles
- 50g wakame
- 1 enoki mushroom
- 1.2 L dashi stock
- 100 ml mirin (sweet sake)
- 100 ml sake
- 50ml light soya sauce
- 25 ml yuzu juice or use half lemon and lime juice
- 10g of JING Genmaicha in muslin cloth or tea bag
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