Fish and Noodle Casserole

Shiromi No Soba Mushi

Preparation info

  • Difficulty


  • Serves



Appears in

At Home with Japanese Cooking

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.


  • ¾-pound fillets of sole, halibut or flounder
  • ¼ teaspoon salt
  • 6–8 ounces fresh or 2–3 ounces fresh-dried soba (buckwheat noodles)
  • ½ cup dashi (Basic Soup Stock)
  • 2 tablespoons usu kuchi shōyu (light soy sauce)
  • 1 tablespoon mirin (syrupy rice wine)
  • 1 teaspoon sugar
  • 2–3 green scallion(s), chopped


Use an attractive, 2–3-quart heat-proof casserole at least 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 and steam the fish over high heat for 3–5 minutes. Carefully remove the hot casserole and pour off the accumulated liquid.

Cook the soba noodles according to the instructions. Drain the noodles, rinse them under cold water and drain them again. Lay the cooked noodles over the fish.

In a small saucepan, combine the soup stock, soy sauce, syrupy rice wine and sugar. Stirring, heat it until the sugar melts. Pour the broth over the noodles and fish and resteam for 2–3 minutes over medium heat.

Garnish the casserole with chopped scallions and serve immediately.