Hot Somen Noodles with Sea Bream

Somen in a slightly sweet soup infused with the umami from the sea bream!

Hot Somen Noodles with Sea Bream
Photographed by Shin Ebisu


Recipe by
Sakurako Kuwahara

Average

Seafood

Rice & Noodles

570kcal

15minutes

Calorie count is per serving.
Excludes time needed to set aside the salted sea bream in the fridge.

Ingredients (Serves 2)

  • 2 fillets sea bream
  • 4 bunches somen noodles (220 g)
  • 1 piece konbu (10 cm square)
  • [A]

    • 100 ml sake
    • 100 ml mirin
    • 50 ml usukuchi soy sauce
  • [B]

    • 400 ml hot water
    • 1 tsp usukuchi soy sauce
    • 1/4 tsp salt
  • A little green yuzu peel (shredded)
  • Salt

Directions

1

Remove any remaining bones from the sea bream fillets. Moisten two paper towels and sprinkle with 1/2 tsp of salt. Set aside until the salt is absorbed. Line a tray with one towel. Lay the sea bream fillets on top, and cover with the other paper towel. Refrigerate for 30-60 minutes.

Advice

Sandwich the sea bream between the salted towels.

2

Put the konbu in a pot and add [A]. Bring to a gentle boil and add the sea bream fillets. Cover with a drop-lid and simmer for five minutes at medium heat. Remove the fillets.

Advice

Remove the fillets once they're cooked. The simmering liquid will be used as soup later on.

3

Boil the somen according to the directions on the package. Drain and wash thoroughly under running water. Drain thoroughly.

Advice

The noodles need to be washed thoroughly to remove the viscous coating and improve the texture.

4

Add [B] to the pot containing the simmering liquid. Return to a boil and add the somen to warm. Put the somen in individual bowls, top with the sea bream fillets, and cover with the heated soup. Garnish with green yuzu peel.