Soy-Glazed Salmon and Vegetable Shirataki Stir-Fry

1.Prepare the shirataki noodles: Drain the noodles completely, then rinse them under cold running water for 3-5 minutes to remove the characteristic odor. Pat them dry with paper towels and set aside.

2.Prepare the salmon glaze: In a small bowl, whisk together the soy sauce, sake, brown sugar, miso paste, and sesame oil until the miso is fully dissolved. Reserve half of this mixture for the final glaze.

3.Marinate the salmon: Add the cubed salmon to the remaining half of the glaze mixture. Toss gently to coat and let it marinate for at least 10 minutes while you prepare the vegetables.

4.Pre-cook the potatoes: In a separate small pot, boil the thinly sliced potatoes in lightly salted water for about 4-5 minutes until they are slightly tender but still hold their shape. Drain immediately and set aside.

5.Sear the salmon: Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Add the marinated salmon cubes and sear for 1-2 minutes per side until lightly browned. Remove the salmon from the wok and set aside, leaving any residual glaze in the pan.

6.Sauté aromatics and vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the julienned carrots and pre-cooked potatoes, stirring constantly for 3 minutes.

7.Add remaining vegetables and noodles: Add the mixed vegetables and the prepared shirataki noodles to the wok. Stir-fry everything together for 2 minutes to heat through.

8.Deglaze and finish: Pour the reserved half of the glaze mixture and the 1/4 cup of water/broth into the wok. Toss everything vigorously until the liquid has mostly evaporated and coated the ingredients evenly, about 2-3 minutes. Season with a pinch of salt and pepper if needed.

9.Combine and serve: Gently fold the seared salmon pieces back into the stir-fry. Cook for one final minute to reheat the salmon. Serve immediately, optionally over a bed of cooked white rice and topped with a small portion of natto for added umami and texture.