Recipe Miso Soba with Spicy Mackerel

Name: Recette Soba au Miso et Maquereau Épicé
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: Soba : 200 g; Maquereau en conserve (nature ou à l'huile) : 190 g; Miso : 1 cuillère à soupe; Huile de sésame : 1 cuillère à soupe + 1/2 cuillère à soupe; Ail (en purée) : 1 cuillère à café; Ciboule (hachée) : 2 cuillères à café; Sake : 1 cuillère à soupe; Pousses de soja : 100 g; Concombre; Ciboule (émincée); Huile pimentée (rayu) : selon votre goût

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Portion

Preparation time

15 minutes

Cooking time

10 minutes

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

Image of Recipe Miso Soba with Spicy Mackerel

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

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Instructions

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.

Black and red miso blend ⋅ Maruya Hatcho Miso ⋅ 450g

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