Japanese · Lunch
Trout Soba Noodle Bowl
Pan-seared trout fillet with crispy skin served over chilled soba noodles dressed in a soy-mirin-dashi sauce. Topped with cucumber ribbons, scallion, nori strips, and toasted sesame seeds, finished with a drizzle of sesame oil.
$8
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
481Calories
38.9gProtein
15.6gFat
47.6gCarbs
6.1gSugar
3.4gFiber
1932mgSodium
97mgChol
2.9gSat Fat
780mgPotassium
85mgCalcium
3.2mgIron
6.8mcgVitamin B12
6mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat trout dry and season both sides with salt. Slice cucumber into thin ribbons and thinly slice scallion.
2
Cook the soba noodles in boiling water over high heat for 4 to 5 minutes until tender, then drain and rinse under cold water until chilled.
3
Whisk together dashi, soy sauce, and mirin in a small bowl until fully blended.
4
Heat vegetable oil in a skillet over medium-high heat, lay trout skin-side down, and sear for 3 to 4 minutes until skin is crisp and releases easily.
5
Flip the trout and cook 1 to 2 minutes more over medium-high heat until flesh flakes easily with a fork.
6
Toss chilled soba with the dashi-soy dressing in a serving bowl, then arrange cucumber ribbons and flaked trout on top.
7
Plate
Scatter scallion, nori strips, and sesame seeds over the bowl and finish with a drizzle of sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g trout fillet, skin on
- 150g150g dry soba noodles
- 120ml120ml dashi
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil
- 22 cucumber
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet nori
- 1/2 tsp1/2 tsp salt
