Poached Hapuku & Udon Noodles in Dashi Broth
Dashi is a stock that forms the cornerstone of Japanese cooking – and it’s one of the easiest stocks to make. You can save time by buying instant dashi granules or concentrate and mixing with water, but these don’t give the same delicate flavour as freshly made dashi … so if you have time it is worth making your own.
1 x 900g piece hapuku fillet, skin off, bones removed
1 litre dashi
⅓ cup soy sauce
¼ cup mirin (see notes)
2 teaspoons sesame oil
1 tablespoon ginger juice (see notes)
1 teaspoon lime juice
500g udon noodles
9 green onions, finely sliced on the diagonal
Cut fish into 6 pieces.
Place dashi in a saucepan. Stir in soy sauce, mirin, sesame oil, ginger juice and lime juice and bring to a simmer. Add fish, cover, reduce heat to low and poach for about 5 minutes, until almost cooked through.
Meanwhile, cook udon noodles in boiling water for 3 minutes, drain and refresh under cold water, drain and divide between 6 shallow bowls.
Place fish on top of noodles and pour dashi over the top. Scatter with green onion and serve.
Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’. To juice ginger, grate it finely then squeeze the juice from it.
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