Serves 2

Ingredients

• 10g dried kelp
• 10g dried shiitake
• 2tbs genmaicha
• 2tbs tamari, divided 
• 1tsp mirin 
• 200g dried udon 
• 2tsp roasted sesame oil
• 1 clove garlic, minced
• 30g enoki mushrooms
• Half bunch Asian greens
• 2 salmon fillets with skin
• 2tbs peanut oil
• Matcha salt flakes
• Roasted sesame seeds
• Spring onion, thinly sliced 

Method

1. Add kelp and 750L cold water to a pot and heat over low heat.
2. Once steam begins to rise from surface of water remove kelp and add shiitake. Bring to a simmer.
3. Once simmering, turn off heat and soak shiitake for 30 minutes.
4. Remove shiitake (save for later) and return pot to heat. Heat till bubbles begin to form in the bottom of the pot, around 80C.
5. Turn off heat, add genmaicha and brew for 3 minutes.
6. Pass dashi through a fine sieve to remove the tea leaves. Add 1tbs tamari and 1tsp mirin, return to a pot and keep warm over a low heat.
7. Cook noodles according to packet instructions.
8. Season salmon with a generous pinch of matcha salt.
9. Add peanut oil to a fry pan and fry salmon, skin side down, for 4-5 minutes. Flip and quickly sear the other side then remove from heat.
10. Sautee soaked shiitake, garlic, enoki and Asian greens in a wok with the remaining tamari and sesame oil.
11. To assemble: place cooked udon in the bottom of your bowl. Add stir fried vegetables and crispy skin salmon. Pour over dashi and season with roasted sesame seeds and spring onion.