Breakfast · Japanese · 10 min
Soba Noodles with Seared Yellowtail and Yuzu-Ginger Ponzu
- Calories
- 549
- Protein
- 43g
- Carbs
- 58g
- Fat
- 18g
Ingredients
- 61.7 g soba noodles
- 135 g yellowtail fish
- 100 g enoki mushrooms
- 30 ml ponzu sauce
- 5 g ginger root
- 10 g sesame oil
- 15 g scallions
- 0.5 g salt
Method
- 01Bring a pot of water to a boil and cook the dry soba noodles for 4-5 minutes until al dente. Drain and rinse thoroughly under cold water; set aside.
- 02Pat the yellowtail fillet dry with a paper towel and season with salt.
- 03Heat 5 g of sesame oil in a skillet over medium-high heat. Sear the yellowtail for 2 minutes per side until light golden brown on the outside and internal temperature reaches 145°F (63°C) for safe fish consumption. Remove and let rest.
- 04Add the remaining 5 g of sesame oil to the skillet and sauté the enoki mushrooms for 1 minute until wilted.
- 05Whisk together the ponzu sauce and grated ginger in a small bowl.
- 06Place cold soba noodles in a bowl, top with seared yellowtail and enoki mushrooms, pour the yuzu-ginger ponzu over top, and garnish with sliced scallions.
- 07Cook the meat until all animal items reach an internal temperature of 165°F (74°C) in their thickest parts before serving.
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