August 29, 2017


Soba noodles - 500 gms
Bream fillet - 500 gms
Yellowtail fillet with skin still on
Tempura batter
Oil for deep frying
Dashi - 1 cup
Mirin - 1/3 cup
Light soy sauce - 1/3 cup
Wasabi powder  -3 tsp
Shallots - 2
Grated fresh ginger root - 4 tsp

  • Cut bream into bite sized pieces.
  • Slice yellow tail in 1/2 cm slices but leave assembled as one fillet for the sashimi.
  • Cook noodles in plenty of boiling salted water until tender but still firm. Drain and keep warm.
  • Place dashi, mirin, soya sauce in a saucepan over medium heat. Stir constantly until it just reaches boiling point. Remove from heat and pour into individual dipping bowls and allow to come to room temperature.
  • Mix wasabi powder to a smooth paste with a little water.
  • Prepare the batter for tempura. Coat the bream in the tempura batter and cook. Arrange noodles in a basket or serving bowl with the tempura and sashimi on separate dishes. Garnish with wasabi paste. Serve with the dipping sauce and pickles.

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