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Summer soba
Ingredients
- 150 grams of soba
- 2 pcs of gilt-head (sea) bream
- 1/2 cup of teriyaki sauce
- 1 bunch of green asparagus
- 1/2 of daikon root, grated
- 2 spring onions, slivered
- 2 eggs, beaten
- 1 tablespoon of mirin
- broth (2 cups of dashi, 3 tablespoon of light soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake)
- bonito flakes
- seaweed
Instructions
- Marinate bream fillets in teriyaki sauce about 30 minutes.
- Cook soba according to instructions on the package.
- Wash asparagus, cut off ends and discard.
- Steam asparagus about 3 minutes.
- Grill fish about 5 minutes each side, pour with teriyaki sauce several times.
- Mix eggs with 1 tablespoon of mirin and 1 tablespoon of water.
- Fry egg omelet, cool it down and slice.
- Warm up broth.
- Serve soba poured with broth and garnished with grilled fish, steamed asparagus (cut into 4 cm sections), grated dikon sprinkled with bonito flakes, sliced egg omelet, spring onions and seaweed stripes.
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