Japanese · Dinner
Grilled Mackerel Noodle Soup
Grilled mackerel fillet served over soba noodles in a fragrant dashi-based broth with soy sauce and mirin. The fish is charred skin-side first for smoky depth, then rested on the soup so its oils enrich the broth. Finished with scallion, nori, and sesame seeds.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
486Calories
38.2gProtein
15.8gFat
47.5gCarbs
5.9gSugar
3.8gFiber
1685mgSodium
102mgChol
3.6gSat Fat
780mgPotassium
95mgCalcium
3.4mgIron
9.8mcgVitamin B12
3.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Pat the mackerel fillet dry with paper towels, score the skin lightly with 3 shallow diagonal cuts, then season both sides with a pinch of salt.
2
Grill
Rub vegetable oil over the mackerel skin and grill skin-side down on a hot grill pan over medium-high heat for 4 minutes until the skin crisps and releases easily.
3
Boil
Cook the soba noodles in boiling water over high heat for 4 minutes until tender with a slight bite, then drain and rinse briefly under cold water.
4
Simmer
Combine the dashi, soy sauce, mirin, sake, and ginger in a small saucepan and simmer over medium heat for 3 minutes until fragrant.
5
Plate
Place the drained soba noodles in a deep bowl, pour the hot broth over them, lay the mackerel fillet on top, then scatter with thinly sliced scallion, torn nori strips, and sesame seeds. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mackerel fillet, skin on
- 3 cups720ml dashi
- 3 tbsp3 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 5 oz140g dry soba noodles
- 22 scallion
- 11 sheet nori
- 1 tsp1 tsp sesame seeds
- 2 tsp2 tsp fresh ginger
- 1 tsp1 tsp vegetable oil
- a pinch of salt
