Hot Somen Noodles with Sea Bream
Somen in a slightly sweet soup infused with the umami from the sea bream!
Photographed by Shin Ebisu
Rice & Noodles
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)
- 100 ml sake
- 100 ml mirin
- 50 ml usukuchi soy sauce
- 400 ml hot water
- 1 tsp usukuchi soy sauce
- 1/4 tsp salt
- A little green yuzu peel (shredded)
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.
Sandwich the sea bream between the salted towels.
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.
Remove the fillets once they're cooked. The simmering liquid will be used as soup later on.
Boil the somen according to the directions on the package. Drain and wash thoroughly under running water. Drain thoroughly.
The noodles need to be washed thoroughly to remove the viscous coating and improve the texture.
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.