Tempura Udon. This was delicious & easy. Bought the tempura shrimp, but you can make it if you want. The soup base use 1 packet for 1/2 c of water, more water if you want a more diluted flavor. If you can't find frozen udon noodles, just buy the refrigerated packages with seasoning packet. That's what I did.
Ponzu - Taste and Texture: Salty, tangy, lightly sweet, with a little heat. Thin-bodied; a traditional Japanese dipping sauce. Try with: Rice; Asian noodles like soba and udon; beef and chicken; shrimp; scallops; sushi; potstickers.To Your Health: Huge flavor, no fat. But sodium is a little high, so use sparingly if that's your dietary concern
Asian Salmon: 2 tablespoons sesame oil 1 pound salmon salt & pepper 1 tablespoon honey 1 tablespoon soy sauce. Heat sesame oil in skillet. Sear non-skin side 4 min, moving it around in the oil to keep moist; sear skin side 3 min, discard skin. Mix soy & honey, nuke to soften. Smear on salmon and broil 3 min, smear again, broil 3 more min until almost charred. Let sit if not cooked thru yet.