Balsamico glazed salmon, soba and kabocha teishoku Japanese lunch

Let’s eat salmon today.

It’s very simply prepared, cooked in the pan, grilled both sides, then a little more with balsamico vinegar.

The reduced sauce is poured on top of the fish.


Home-made soba. That was not a great idea to boil the kabocha at the same time to gain 4 minutes… but well, I’ll know for next time.

soba soba-mania, many soba variation

The water serves a base for a miso soup, garnished with the kabocha.

3 thoughts on “Balsamico glazed salmon, soba and kabocha teishoku Japanese lunch

  1. Pingback: Dissection of a Summer kabocha, no waste « GOURMANDE in OSAKA

  2. Pingback: Cinderella gourmande, recipes of golden carriage « GOURMANDE in OSAKA

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