Wednesday, 15 July 2015

Somen noodles topped with seared scallops

Somen Noodles with Seared Scallops




A Japanese Fusion delicacy from Niloufer's Kitchen.


Imagine a soft base somen noodles, topped with a crunch of pickled cucumber and ginger; topped with pan-fried seafood like a scallop, calamari or fresh tuna, finished with crunchy green onion and crushed sweet and salty macadamia nuts. All of it seasoned in nanami seasoning and a touch of wasabi powder for the daring!





The tangy pickling done in Mirin and Sake this artful

creation is both a visual delight and a delicious
bite of yummy goodness!!




200gms/ 6 ozs Somen Noodles - 36 tbsp

36 pieces scallops, tuna and calamari
2 tbsp oil to pan fry the seafood
36 slices of ready pickled ginger
1/2 tsp wasabi powder or to taste
2 tsp nanami powder
4 thinly sliced green onion, cut it on the diagonal
8 tbsp mirin
6 tbsp sake
1 cucumber, sliced paper thin with skin
macadamia nuts, roughly hand chopped
optionally add a layer of red radish sliced thinly

In a bowl mix the mirin and sake.

Soak the green onion cucumber and radish- if using it.
Leave aside.


In a pot boil 6 cups of water with 1 tsp salt and a drop of oil. Dunk the noodles into the boiling water and drain in a minute or two,


Sprinkle half the Nanami powder over the seafood and toss it.

in the meantime heat a skillet and add some oil to it. Pan fry the seafood on high for up to 3 minutes. Do not over cook.
Add all the liquid from the marinade into the skillet over the seafood and coat it well in the flavours.  
To plate, spoon the noodles top it with cucumber, ginger, radish and top it with the piece of seafood and green onion. Sprinkle with Nanami and wasabi powder. Serve immediately. this cannot be reheated.

Tips

Use shrimps, lobster or any other seafood of choice

Somen noodles are fine to serve warm to cool. However you can choose to toss them into the seafood mix to keep it warm.


If you wish to make it for your family toss it all together in a large bowl and serve it like Pasta!!


If you wish to use any kind of fresh herb with it peppery watercress is best.


Nanami Togarashi is a Japanese chilli powder made up of sesame seeds, ginger, seaweed and dry citrus peel. It also contains and different kinds of Japanese chilli


Mirin is a rice wine vinegar.


Sake is made of fermented rice.


For Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine

Click for more recipes from Niloufer's Kitchen: Winter

this book has amazing recipes for an impressive dinner party menu.



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