Steamed Flounder Stuffed with Noodles

Name: Steamed Flounder Stuffed with Noodles (Hiramé no Soba Mushi)
Yield: Serves 2
Cuisine: Japan
Ingredients: ½ tablespoon grated fresh ginger; l/3 cup Tosa dashi (smoky sea stock); 1 fillet of flounder, about 7-8 ounces; 1 tablespoon grated daikon (Japanese white radish), drained; 1 tablespoon finely chopped scallion, green part only; ¼ teaspoon salt; 1 ounce dried soba (buckwheat noodles); 1 tablespoon saké (Japanese rice wine)

Hiramé no Soba Mushi

Preparation info

Serves
2

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

This entrée is low in calories, high in nutrition, and packed with flavor and texture surprises. The Japanese most often serve this dish with assorted pickled vegetables and a miso-thickened soup. A large tossed green salad completes this meal just as nicely.

Ingredients

1 fillet of flounder, about 7-8 ounces

Asia
Japan
Fish course
Pescatarian

Method

Slice the fillet in half lengthwise. Combine the rice wine and salt in a flat dish, and marinate the fish in the mixture while cooking the noodles.
Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook for 5 minutes once the water has returned to a boil. The noodles will still be firm. Drain, and rinse the noodles under cold water to