Salmon Tempura Udon Noodle Bowls – Good Catch

To make the broth, preheat a large pot on medium high heat and add oil, onions and garlic.
Toss in fresh shiitakes and rehydrated dried shiitakes, reserving soaking liquid.
Cook, stirring occasionally until they begin to brown.
Add in ginger and ½ jalapeño and continue to cook, stirring occasionally, until caramelization forms on the bottom of the pan.
Meanwhile, in another pan, add enough hot water to cover udon and simmer for about 2 minutes until they begin break apart.
Add 2 quarts water to the pot of mushrooms and bring to a boil. Boil for 15 minutes and add reserved soaking liquid to pot.
Remove pot from heat and strain, reserving mushroom broth and some shiitakes for garnish.
Slice burgers into planks and return to freezer for 10 minutes to firm up. (This will make them easier to handle while frying.)
When pot of mushrooms is simmering, add in mirin and tamari, then remove from heat.
In a medium heavy-bottomed pot, add 3 inches vegetable oil and heat to 350-375°F.
In a medium bowl add flour, cornstarch, salt, and sesame seeds and whisk to combine.
Whisk in soda water until the mixture reaches a pancake batter consistency.
Test oil with one cabbage leaf dipped in batter and fried for about 30 seconds. Fried batter should be light golden brown and crispy.
Coat chilled salmon planks with batter. Fry no more than 3-4 pieces at a time so as not to cool down oil. Place finished fried pieces on a paper towel-lined plate.
Repeat process with remaining asparagus and cabbage.
To plate, add noodles to a bowl and top with broth, tempura salmon and vegetables.
Garnish with green onion and jalapeño.

Salmon Tempura Udon Noodle Bowls

Preparation20 minutes
Cook Time 40 minutes
Serves 2

INgredients

1 package Good Catch® Plant-Based Salmon Burgers, thawed about 15 minutes
2 cakes packaged udon noodles (fresh or frozen)

For the shiitake broth:

2 tablespoons olive oil
1 medium red onion, chopped
1 bulb garlic, peeled, cloves left whole
12 fresh shiitake mushrooms, stems removed
12 dried shiitake mushrooms, soaked in water
1 thumb-sized chunk of ginger, sliced
1 jalapeño, halved
2 quarts water
1 ¼ cups mirin
1 cup tamari

For the tempura:

1 ¼ cup all-purpose flour
¼ cup cornstarch
1 teaspoon fine sea salt
1 tablespoon sesame seeds
10 oz soda water, chilled
6 stalks asparagus, ends trimmed
8 small leaves napa cabbage, cut in half lengthwise
Thinly sliced green onion, for garnish

Instructions

To make the broth, preheat a large pot on medium high heat and add oil, onions and garlic.
Toss in fresh shiitakes and rehydrated dried shiitakes, reserving soaking liquid.
Cook, stirring occasionally until they begin to brown.
Add in ginger and ½ jalapeño and continue to cook, stirring occasionally, until caramelization forms on the bottom of the pan.
Meanwhile, in another pan, add enough hot water to cover udon and simmer for about 2 minutes until they begin break apart.
Add 2 quarts water to the pot of mushrooms and bring to a boil. Boil for 15 minutes and add reserved soaking liquid to pot.
Remove pot from heat and strain, reserving mushroom broth and some shiitakes for garnish.
Slice burgers into planks and return to freezer for 10 minutes to firm up. (This will make them easier to handle while frying.)
When pot of mushrooms is simmering, add in mirin and tamari, then remove from heat.
In a medium heavy-bottomed pot, add 3 inches vegetable oil and heat to 350-375°F.
In a medium bowl add flour, cornstarch, salt, and sesame seeds and whisk to combine.
Whisk in soda water until the mixture reaches a pancake batter consistency.
Test oil with one cabbage leaf dipped in batter and fried for about 30 seconds. Fried batter should be light golden brown and crispy.
Coat chilled salmon planks with batter. Fry no more than 3-4 pieces at a time so as not to cool down oil. Place finished fried pieces on a paper towel-lined plate.
Repeat process with remaining asparagus and cabbage.
To plate, add noodles to a bowl and top with broth, tempura salmon and vegetables.
Garnish with green onion and jalapeño.