Fish and Noodle Casserole

Name: Fish and Noodle Casserole (Shiromi No Soba Mushi )
Yield: Serves 3–4.
Cuisine: Japan
Ingredients: ¼ teaspoon salt; 6–8 ounces fresh or 2–3 ounces fresh-dried soba (buckwheat noodles); ¾-pound fillets of sole, halibut or flounder; ¾-pound fillets of sole, halibut or flounder; 2 tablespoons usu kuchi shōyu (light soy sauce); 2 tablespoons usu kuchi shōyu (light soy sauce); 6–8 ounces fresh or 2–3 ounces fresh-dried soba (buckwheat noodles); ½ cup dashi (Basic Soup Stock); ¾-pound fillets of sole, halibut or flounder; 1 teaspoon sugar; 2–3 green scallion(s), chopped; 1 tablespoon mirin (syrupy rice wine); 1 tablespoon mirin (syrupy rice wine)

Shiromi No Soba Mushi

Preparation info

Serves
3–4
.

Difficulty
Easy

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This makes a very nice light luncheon or dinner when served with a crisp, tart salad or an assortment of pickles.

Ingredients

¾-pound fillets of sole, halibut or flounder
¼ teaspoon salt

Asia
Japan
Dinner
Lunch
Pescatarian

Method

Use an attractive, 2–3-quart heat-proof casserole at least 1½ inches deep. Lightly salt the fish fillets and lay them, in a single layer if possible, on the bottom of your casserole. Place dish in a steamer an