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Crispy Fish over Soba noodles in Japanese Broth

Features:
    Cuisine:

      The brothy sauce is the star of this meal. It coats the noodles in a way that is sure to please.

      • 30
      • Serves 4
      • Easy

      Directions

      The base for this easy sauce is Dashi. It is a flavor explosion.

      This sauce is a fusion of what I describe as a soup and sauce.  The flavor profile is intense with over powering the fish.

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      Steps

      1
      Done

      Sauce

      Combine dashi. mirin, sake and soy in sauce pan and bring to a slow simmer. DO NOT BOIL:

      2
      Done

      Remove from heat and add the katsuobushi and let sit for 1 minute.

      3
      Done

      Strain and set aside.

      4
      Done

      Noodles

      Bring 3 quarts of water to a rapid boil

      5
      Done

      Add noodles cook till al dente.

      6
      Done

      Strain off water using a fine mesh strainer. Then rapidly cool noodles in cold water. Leave the noodles in the water till ready to use.

      7
      Done

      Fish

      Heat up 2tbs of peanut oil in a large skillet.

      8
      Done

      Salt and pepper fish to taste.

      9
      Done

      Dredge each piece of fish in flour. You want a light coat of flour.

      10
      Done

      Place the fish skin side down in the skillet make sure not to over crowd the pan. If necessary cook the fish in batches.

      11
      Done

      When the first side is golden brown flip the fish over and cook to gold brown on the second side.

      12
      Done

      Assemble

      Warm up the broth and add soba noodles. Remember DO NOT BOIL. You just want to warm up the noodles.

      13
      Done

      Divide the broth and noodles evenly into each bowl.

      14
      Done

      Top the noodles with the crispy fish skin side up.

      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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