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Herb-Crusted Salmon Katsu with Udon Noodles
A herb-crusted Japanese katsu with seared salmon fillets, daikon, shiitake mushrooms and scallions, finished with miso paste, mirin and wasabi, served over udon noodles.
Ingredients
Instructions
Season the salmon fillets and sear them over medium-high heat until well browned, about 4 minutes.
Add the daikon, shiitake mushrooms and scallions, cooking until softened, about 3 minutes.
Stir in the miso paste, mirin and wasabi for a final minute.
Cook the udon noodles separately according to package directions.
Let the salmon simmer gently for about 11 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the udon noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
