Photograph of the finished Nishin soba

Japan · Mì soba cá trích kho Kyoto

Nishin soba

1 hr 30 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Soba noodles Soba noodles 400 g
  • Photograph of Dried herring Dried herring 280 g
  • Photograph of Dashi broth Dashi broth 24 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Cooking sake Cooking sake 80 ml
  • Photograph of Sugar Sugar 48 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Green tea Green tea 8 g

Method

  1. 1 Soak the dried herring in rice water or diluted green tea for 8 hours, changing the water several times to soften it and reduce its bitterness.
  2. 2 Wash the fish, cut it into bite-sized pieces, then braise it with soy sauce, mirin, sake, sugar, and shredded ginger. Simmer for 40 minutes until the fish is tender and the sauce thickens.
  3. 3 Prepare the dashi broth by mixing soy sauce and mirin to taste, simmer gently for 5 minutes, then reduce heat and keep warm.
  4. 4 Boil soba noodles in boiling water for 4 minutes, rinse with cold water to firm the noodles, then blanch again in hot water for 20 seconds.
  5. 5 Place the noodles in a bowl, pour in the hot broth, top with the braised herring fillet, and drizzle with some of the fish sauce.
  6. 6 Sprinkle with chopped scallions and serve immediately while the broth is still steaming.

With an appliance

  • Oven 2 hr

    Step 2: Arrange the herring along with soy sauce, mirin, sake, sugar, and ginger in a covered pot and simmer on the middle rack of a 160-degree oven for 40 minutes. Cover tightly to allow the fish to soften without stirring, preventing the pieces from breaking apart.

Start cooking