Soy-Simmered Mackerel over Warm Buckwheat Noodles

Tender mackerel gently simmered in soy, mirin, and ginger-scented dashi, spooned over warm buckwheat noodles. It recalls the steam-filled alleys after Edo’s evening bell in Noodles After the Evening Bell, when laborers chased the scent of soy and soba from the stalls.

Serves 2

Estimate for one serving

• 810 cal
• 14.4g protein
• 45g carbs
• 9.4g fat
• 6g fiber

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Ingredients

• 8 oz dried buckwheat noodles
• 4 cups water
• 1 piece (4x4 inch) kombu
• 1/2 cup katsuobushi
• 1/4 cup soy sauce
• 3 tbsp mirin
• 12 oz fresh mackerel fillets
• 4 scallions
• 1 inch piece fresh ginger

Instructions

1. 1Prepare dashi by simmering kombu in water 5 minutes, discarding kombu, adding katsuobushi, steeping 5 minutes then straining.
2. 2Combine dashi with soy sauce, mirin and thinly sliced ginger in a skillet and bring to a simmer.
3. 3Add mackerel fillets skin-side up to the simmering liquid, cover and gently simmer for 8 minutes until fish is cooked through and flakes easily.
4. 4Meanwhile cook buckwheat noodles in boiling water until tender, drain and divide between two deep bowls.
5. 5Lift mackerel onto noodles, ladle hot simmering broth over top and finish with chopped scallions.