Below The Surface

Who says seafood is for summer? Dig into a warming bowl of SLOW-ROASTED HAKE, brothy SALMON SOBA or creamy PRAWN RISOTTO and forget the winter chill

Sesame Salmon Donabe

Serves 4

2 pieces kombu, 13x10cm each

170g dried soba noodles

2t toasted sesame oil, plus more for drizzling

4 cups bonito flakes

1 bunch spring onions

1/3 cup mirin (sweet Japanese rice wine)

2T soy sauce kosher salt 1 skinless salmon fillet (450g)

2 small turnips, trimmed, scrubbed, thinly sliced

1 small daikon, peeled, thinly sliced

170g enoki mushrooms, trimmed toasted sesame seeds, to serve

1. Combine kombu and 41/2 cups cold water in a medium saucepan. Let sit until kombu is pliable, 25 to 30 minutes.

2. Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Shake off excess water and toss noodles in a medium bowl with 2t oil. Divide among serving bowls and set aside.

3. Bring kombu mixture to a boil over medium heat, then immediately remove pan from heat. Using tongs, lift out kombu from broth and discard. Add bonito flakes to broth and stir once to moisten. Bring to a simmer then reduce heat and simmer very gently, 5 minutes. Remove from the heat and allow to rest, 15 minutes. Strain dashi through a fine sieve into a large heatproof measuring bowl; discard solids. (You should have about 4 cups.)

4. While the dashi is infusing, remove the dark green tops of the spring onions from the white bulbs. Thinly slice tops and set aside for serving. Slice bulbs on a diagonal into 1.3cm pieces; set aside.