These cold Japanese noodles go wonderfully well with so many things, especially salmon.
1/3 cup sesame seeds
8 oz. soba noodles
2 tsp. rice vinegar
5 tsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
5 scallions, sliced
Toast the sesame seeds in a dry skillet over a high heat until golden brown, then tip them into a bowl.
Bring a large pot of water to a boil, add salt and cook the noodles for 6 minutes, or according to the package directions. Drain, then plunge into a bowl of ice water to stop them from cooking further. Drain again.
In a bowl, whisk together the vinegar, soy sauce, honey and sesame oil. Toss in the noodles, scallions and sesame seeds. Leave for about 30 minutes for the flavors to develop, then serve.
Serves 4 as a side dish or 2 as a main course
Not that it’s difficult to do it yourself, but you can now buy a spatchcocked chicken in U.S. markets!! (Look for the Bell and Evans brand.) It halves the cooking time needed and the chicken roasts to succulent perfection.
1 tbs. vegetable oil
2 tsp. toasted sesame oil
4 tsp. sweet white miso
1 tbs. soy sauce
2 tsp. fish sauce
1 tbs. freshly grated ginger
1 fat garlic clove, peeled and minced
1 chicken, spatchcocked
2 tsp. sesame seeds
Mix together the vegetable oil, 1 tsp. of the sesame oil, miso, soy sauce, fish sauce, ginger and garlic. Place the chicken in a large freezer bag, add the sauce mixture and squidge everything together. Place in the fridge to marinate overnight.
About an hour before you want to roast the chicken, take it out of the fridge and put it and the marinade in a shallow, roasting tin. Leave to come to room temperature.
Heat the oven to 350°F. Cover the chicken with foil and roast for 45 minutes.
Remove the foil, baste with some of the pan juices and sprinkle over the remaining sesame oil and the sesame seeds. Put it back in the oven, uncovered, for 20 minutes, or until the chicken is cooked through. Leave the chicken to rest for 10 minutes before cutting into pieces and serving with any pan juices spooned on top.