Squash miso soup, broiled squash, and Asian inspired salmon patties…. Oh yes.
- Panko crumbs
- pink salmon
- sesame oil
- soy sauce
- chili oil
- hon-dashi
- mild miso paste
- 1 sliced yellow squash
- 1 sliced and diced green onion
- 1 large egg
- ground ginger
Pay attention to that little red guy in front of the Panko. That is Mr Hon Dashi. He shows up a couple times tonight.
If you don’t know how to pan fry or not catch yourself on fire in the kitchen, please, please turn back now. Or don’t. I’m not a cop.
If you are making both of these, form the salmon patties first and let them rest for a bit before cooking. This is a good time to start on the broiled squash and soup. This soup is ridiculously quick to make. It is one of those things that you prep first and cook last. I’m listing it first so you don’t cut up all of your onions or squash.
PATENT PENDING:
- 1.5 cup water
- 1 tablespoon mild miso paste
- heaping 1/2 teaspoon hon-dashi granules
- 10-15 wafer thin slices of yellow squash
- same amount of thinly sliced green onion
This is basically the directions you will see on the hon-dashi and miso packages. I just don’t normally have mushrooms, seaweed, or tofu on hand so squash made the most sense. Be sure to slice it very thin, as you are not supposed to cook this soup long.
- bring the water to a near boil
- add the miso and hon-dashi, whisk
- add the veggies
- drop below simmer for 2 minutes
- eat!
BROILED SQUASH!
I really don’t want to get started on another squash rant, so I’ll just say this quite simply: I broiled the remainder of the squash sliced with kosher salt, rough ground pepper, and paprika in a small amount of peanut oil.
The salmon patties were basically a shot from the hip. This is what I ended up using:
- salmon, packaged (fresh is better, but I’m lazy and it is raining so a store run is right out)
- a small amount of panko, to start
- LIGHT dash of 5 spice
- generous dash of ground ginger
- the rest of the green onion, diced
- sprinkle of sesame seeds
- 1 egg + 1 dash hon-dashi, beaten
If it is too moist to form into patties, mix in more panko slowly. You want them dry enough to not be sticky to touch, but moist enough to stay together under mild frying.
If you don’t know how to pan fry, please turn back now.
Heat a thick skillet to medium heat with enough oil to cover the bottom about 1/4 inch.
Fry each patty about 4 minutes a side.
MEANWHILE!
Whisk together one tablespoon of each: soy sauce (tamari if possible), miso paste, sesame oil. throw in a dash of pepper oil if you have it.
Put the patties in an oven safe dish, top with the sauce, and pop in for the last couple minutes of the squash’s broil time.
Now, EAT THE FOOD.
