L’Shana Tova, Asian-Style

L’shana Tova to our Jewish friends and family this Rosh Hashanah.

This is the first {of what we know will be many} holiday we have spent on our own in our new home and country.  Services at our new synagogue were lovely.  I was particularly moved when the Rabbi added in a special prayer for Japan to the traditional prayer for Israel in the New Year, and spoke about what the last six months had been like for the little congregation since the earthquake in March.

Cute Husband and I decided we wanted to use Rosh Hashanah as an opportunity to try authentic Japanese cooking for the first time in the New Year, and to put an Asian spin on our traditional holiday meals.  So last night instead of beef brisket we had beef udon, and tonight instead of dill salmon we had teriyaki salmon with warm soba salad.  It was so delicious I thought I’d share it with y’all {and Little Cutie loved it so much, she declared herself a “soba-tarian!”}.

from Silla Bjerrum’s Simple Japanese:


300 g soba noodles

olive oil

4 salmon fillets {about 140 g each}

1 large red onion

2 garlic cloves, finely chopped

100 g pine nuts

100 g rocket leaves {baby lettuce}


First, prepare teriyaki sauce by gently heating 125 ml soy sauce {I used low sodium}, 70 ml mirin, 70 ml sake and 100 g caster sugar together in a small saucepan, being sure not to let it boil.  Meanwhile, in a small dish, blend 2-3 tsps flour with 20 ml cold water.  When the sugar has dissolved in the soy liquid, add a third of the slaked flour, whisking constantly as you do so.  Repeat this until the soy mixture is smooth.  Let cool.  You can store in the fridge for up to 2 weeks {FYI ~ this was so easy and delicious I will only make teriyaki from scratch from now on!}

Preheat oven to 355 degrees.  Bring a large pan of salted water to a boil.  Cook soba noodles until al dente, then drain and set aside in a colander.

To cook the salmon: pour a good splash of olive oil into a large frying pan and place over a high heat.  Place the fillets in the oil skin-side down and fry for 2-3 minutes.  Season with salt and pepper, then turn the fillets over and season again.  Continue cooking for another 2-3 minutes.  Transfer the salmon to a baking tray and place in the oven for 6-8 minutes, or until the salmon is just cooked through.

Pour a little olive oil into the large pot you used for cooking your soba noodles {you can also use a wok for this, but we can’t fit one on our stove top!}.  Fry the onion and garlic until golden.  Add the pine nuts, rocket and cooked soba noodles and stir until all the ingredients are hot through.

Divide the noodle mixture among four large plates and place the cooked salmon on top.  Drizzle each portion with the teriyaki sauce before serving.  Enjoy!

Best wishes for a Happy, Healthy and Sweet New Year!

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3 Responses to L’Shana Tova, Asian-Style

  1. jpairs says:

    Hello. I was surprised at your soba noodles. The recipe of your とろろそば is splendid. It looks good. I’m sorry. My level of English is junior high school kids.

  2. Suzanne says:

    I have been reading your blog for quite some time–it was an instant everyday read for me because I have always identified closely with your life. I am a crafty Jewish mom of two sweet girls just younger than your own, and have always thought that your blog was so well-done and offered a glimpse into my own future. I am pretty sure Japan is not in my future, but now I just read to see how your adventure unfolds! I was hoping you would have a post about this! Happy New Year!!!

  3. Vanilla says:

    Shana Tovah to you too and happy beginnings in your new place!!!

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