Nishin soba

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.