Recipe Miso Soba with Spicy Mackerel
If you like dishes that are rich in umami flavour and slightly spicy, this recipe for soba with mackerel miso is for you. Mackerel, cooked with garlic and sesame oil, adds exceptional depth of flavor, while cucumber and bean sprouts add a touch of freshness and crunch. This balanced, nourishing dish is perfect for a quick dinner, yet sophisticated and full of character.
- Author
- Tanaka Bussan
- Prep Time
- 15 minutes
- Cooking Time
- 10 minutes
- Servings
- 2
Ingredients
- Soba: 200 g
- Canned mackerel (plain or in oil): 190 g
- Miso: 1 tablespoon
- Sesame oil: 1 tablespoon + 1/2 tablespoon
- Garlic (pureed): 1 teaspoon
- Chives (chopped): 2 teaspoons
- Sake: 1 tablespoon
- Bean sprouts: 100 g
- Cucumber
- Chives (minced)
- Spicy oil (rayu): to taste
Directions
- To prepare the miso mackerel: Drain the canned mackerel, then coarsely crumble it into a bowl. In a small saucepan, heat 1 tablespoon sesame oil over low heat. Add the garlic and chopped spring onions and sauté until fragrant. Stir in the miso and sake (or white wine). Add the crumbled mackerel and simmer over low heat for 3 to 4 minutes to allow the flavors to blend.
- Vegetable preparation: Blanch the bean sprouts in boiling water with salt and vinegar for 30 seconds, drain and leave to cool. Cut the cucumber into julienne strips and soak the chopped spring onions in cold water to keep them crunchy.
- Cooking the soba: Cook the soba according to package instructions, then rinse with cold water to stop cooking and prevent softening. Toss the cooked soba with 1/2 tablespoon sesame oil, then arrange in individual bowls.
- Assembly: Garnish soba with bean sprouts, cucumber, miso mackerel mix and chopped spring onion. Add a dash of chili oil to taste.
- Service: Serve immediately and enjoy this explosion of umami and spicy flavours, perfect for a quick, comforting meal.
