Ocean Noodle Broth

Name: Ocean Noodle Broth (Sakana-Zōmen)
Yield: Serves 8
Cuisine: Japan
Ingredients: 1 whole porgy, about 1 pound (use head and bones for broth, flesh for noodles); 1 teaspoon ginger juice (extracted from freshly grated ginger); ¼ teaspoon salt; 20–25 square inches dashi kombu (dried kelp for stock making); 2 quarts cold water; ¼ teaspoon sanshō (fragrant Japanese pepper); 1 teaspoon saké (Japanese rice wine); 2 tablespoons jōshinko (rice flour) about ⅛ cup water; yolk from above egg; flesh from above fish (about ¾ coarsely chopped); 1 large egg (use white and shell to clarify stock; reserve yolk for noodles); 1 tablespoon salt; 2 teaspoons usukuchi shōyu (light soy sauce); 3 tablespoons saké (Japanese rice wine); 2 slices fresh ginger, each the size of a quarter; 2 teaspoons salt; 1 small slender zucchini, about 6–7 inches long, for garnish; ½ teaspoon salt

Sakana-Zōmen

Preparation info

Serves
8

Difficulty
Complex

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

Long before the invention of the food processor, frugal Japanese made a version of this soup with scraps left from filleting fish. It was a tedious and time-consuming task to pick bits and pieces of flesh from the fish bones, mince it with knives, then mash it with a mortar and pestle before piping and poaching the “noodles.” The results were obviously worth the trouble, since a recipe for this soup dating back to the seventeenth century still exists!

Today, with modern kitchen equi

Ingredients

Asia
Japan
Pescatarian
Soup

Ingredients

Method