Soba Noodles with Fossen Smoked Salmon Trout and Onsen Egg

Ingredients :
1 bunch soba noodles pre-boiled as per packet instructions 
2 Danjo Korean Pepper sliced in strips 
2-3 Fossen Smoked Salmon Trout slices 
2 tsp minced Garlic 
1/4 cup rice wine with salt / white cooking wine 
3 tablespoon Unsalted Butter 
1 tablespoon virgin olive oil 
Seaweed Flakes / Powdered Seaweed for garnishing 

Cooking directions :
    1.    Pan fry the Fossen Smoked Salmon Trout at medium heat . Set aside 
    2.    Sauté the garlic until fragrant with olive oil and butter 
    3.    Add the Dangjo Korean Pepper and sauté until well mixed  
    4.    Add the rice cooking wine 
    5.    Bring to boil until the aroma of the rice cooking wine is lingering 
    6.    Add the pre-boiled soba noodles . Mix well with the ingredients under medium heat . 
    7.    Finally , add the Fossen Smoked Salmon Trout . Mixed well to randomly break into pieces and distributed with the noodle mixture 
    
8.    Serve with Onsen Egg and garnish with seaweed flakes/ powder 
Note : 

    1.    No salt was added in this recipe to compliment the Fossen Smoked Salmon Trout 
    2.    This recipe used a rice cooking wine with salt 
    3.    Before adding the Soba noodles, taste test the mixture if prefer to add additional salt .
    4.    Himalayan Pink Salt is recommended
    5.    Add 1 tablespoon of water used for boiling Soba gradually if the mixture gets dry while sauté mixing . 

How to cook Onsen Egg 

    1.    1 litre water bring to heavy boil turn off the heat 
    2.    Add and stir 300 ml water of room temperature 
    3.    Place the eggs submerged and cover for 10 mins

Recipe and Pictures by : Ms Sheila Koh (Customer)