Soba-Style Rice Noodles in Wakame Dashi with Teriyaki Salmon

Begin by preparing the dashi: place the frozen 4 gr Wakame (frozen) in a small pot with 250 ml Water and let it soak for 15 minutes.

While the wakame soaks, cook the 50 gr Rice Noodles according to package instructions, then drain and set aside.

In a shallow dish, prepare the teriyaki marinade by whisking together 30 ml Soy Sauce, 30 ml Maple Syrup, and 2 ¹/₂ tsp Sugar.

Place the 130 gr Salmon Fillet Frozen into the marinade, ensuring it is well coated, and let it marinate for at least 10 minutes.

Heat a frying pan over medium heat with ³/₄ tbsp Sunflower oil. Once hot, place the salmon skin-side down and cook for 3 minutes until crispy, then flip and cook for another 2-3 minutes.

Pour any remaining teriyaki marinade from the dish into the pan with the salmon and simmer briefly until the sauce thickens slightly and coats the fish. Remove from heat.

Gently heat the dashi pot on medium heat until it just comes to a boil, then immediately turn off the heat and remove the wakame. The remaining liquid is your dashi broth.

To serve, divide the cooked rice noodles into two bowls. Ladle a generous amount of warm wakame dashi over the noodles. Place the teriyaki salmon on top of the noodles and sprinkle with ³/₄ tsp Sesame seeds.