Soba Noodles with Seared Yellowtail and Yuzu-Ginger Ponzu

Bring a pot of water to a boil and cook the soba noodles according to package instructions (usually 4-5 minutes) until al dente. Drain and rinse under cold running water to remove excess starch, then set aside.

Pat the yellowtail fillet dry with a paper towel. Season lightly with salt.

Heat 5g of sesame oil in a non-stick skillet over medium-high heat. Once shimmering, sear the yellowtail for 2 minutes per side until the edges are golden brown but the center remains tender. Remove from pan and let rest.

In the same pan, add the remaining sesame oil and the enoki mushrooms. Sauté quickly for 1 minute until just wilted and slightly charred.

Whisk together the ponzu sauce and grated ginger in a small bowl.

Plating: Place the cold soba noodles in a shallow bowl. Arrange the warm seared yellowtail and enoki mushrooms on top. Pour the yuzu-ginger ponzu over the fish and noodles, and garnish generously with the sliced scallions.