broth (2 cups of dashi, 3 tablespoon of light soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake)
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.