Ingredients Japanese Shirataki (angel-hair) Noodle x 1 packet
Japanese Natto x 1 packet
Fresh Broccolini x 1 bunch
Fish Cake Sheets x 2
Pre-made Smoked Salmon Rillettte 50g
Udon Soy Sauce 3T/s
Nori Flakes 5g
Cooking Oil 3T/s
Drain the Shirataki Noodles from its package liquid. Rinse the noodles under running water to remove the fishy smell.
Combine the udon sauce with 2 cups of water in a pot. Boil the Shirataki Noodles in the udon broth for 3 minutes.
In the meantime, start on the Fish Cake Rolls.
Spread the Smoked Salmon Rillettes evenly on Fishcake sheets. Roll up and secure with toothpicks. (Please see my previous entry for smoked salmon rillette recipe)
Shallow pan-fry the Fish Cake Rolls on medium heat for 1-2 minutes or until crisp and golden on the outside. Slice into pieces.
In the same pan, add more cooking oil and a dash of salt. Quickly stir fry the broccolini till vibrant green. Remove and set aside.
Mixed the accompanied Natto Sauce and mustard dressing to the Natto Beans. Combine well until gooey.
Plate the braised Shirataki Noodles on serving platter. Place the Broccolini, Natto and Fish Cake Wrap on the sides.