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1
To make the dashi broth, combine the water and the kombu in a large soup pot.
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2
Bring to a boil over high heat.
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3
Once it has reached a boil, turn off the heat and remove the kombu.
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4
You may set the kombu aside for a second stock or dispose of it.
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5
Add the bonito flakes and steep for 10 minutes.
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6
Strain the broth through a fine sieve.
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7
While you are making your broth, bring a large pot of salted water to a boil for your noodles.
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8
Cook your noodles in boiling water until tender.
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9
Drain the noodles and season with a little sesame oil.
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10
To reheat the noodles when you are ready to serve, plunge them back into the hot cooking liquid.
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11
To make the salmon glaze: Combine the mirin and sake in small saucepan and simmer for 3 to 4 minutes.
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12
Add the ginger, garlic, honey, orange juice and soy sauce; simmer for another 5 to 6 minutes, or until the glaze is syrupy and coats the back of a spoon.
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13
Strain the glaze and set aside to slightly cool.
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14
Once the glaze has cooled, brush the salmon fillets with the glaze using a pastry brush.
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15
Either grill or broil the salmon for 2 minutes.
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16
Remove from the heat and brush again with the glaze.
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17
Repeat this process 2 or 3 more times, until the salmon is cooked to the desired degree of doneness and nicely glazed.
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18
To make the kakejiru broth, in a medium sauce pot, combine the dashi broth with the soy, sugar, and salt and bring to a boil.
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19
Place the hot soba noodles in a bowl, pour the hot kakejiru broth over the noodles, and place the salmon on top of the noodles.
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20
Garnish the noodles with the togarishi, toasted nori, sesame seeds and scallions.
