Shinshūmushi (Steamed fish covered with buckwheat noodles)
Shinshūmushi is a steamed dish with fish fillet topped with soba (buckwheat) noodles. Just like Zaru Soba (Cold Soba Noodles). It is served with a soy-based sauce that is similar to the soba noodle soup, with wasabi and shredded green onions as garnishes.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50g / 1.8oz dried soba noodles ((buckwheat noodles, note 2))
- 2 Ocean perch Fillets ((about 100g / 3.5oz each, skin on, note 1))
- 1 tsp cooking sake
- A pinch of salt
- 2 sheets of banana leaf or konbu ((optional, note 3))
- 120ml / 4fl oz dashi stock
- 1 tbsp light soy sauce
- 2 tsp mirin
- 1 tbsp cooking sake
- Shiraga negi
- Wasabi paste
Instructions
- 1
Bring a sufficient amount of water in a pot to a boil.
- 2
(Optional, note 4) Tie one end of the bunch of dried soba noodles with a piece of butcher’s twine, then put the noodles into the boiling water.
- 3
Gently untangle the strands while keeping the tied end intact. Cook for the required time, less 2 minutes (note 5).
- 4
Drain and rinse the noodles, still tied on one end, under cold running water until the noodles are completely cooled down.
- 5
Drain water well and lay the bunch of noodles on a cutting board. Cut the tied end, about 1cm from the butcher’s twine (the strands very close to the twine are too hard).
- 6
Pat-dry fish fillets and sprinkle cooking sake and salt on both sides of the fillets. Leave for 5-10 minutes.
- 7
On a heat-proof plate that can just fit in a steamer, place two pieces of banana leaves without overlapping. Place the fillet on the banana leaf.
- 8
Take half of the noodles by pinching the middle of the strands so that the noodles naturally fold into half.
- 9
Lay the noodles over one of the fillets covering about 2/3 of the fillet. Do the same for the other fillet.
- 10
Turn a steamer on and reduce the heat to medium heat when it starts steaming. Place the plate in the steamer and steam for 7 minutes (note 6).
- 11
Remove the plate from the steamer. Transfer the banana leaves with the fish and noodles to serving shallow bowls.
- 12
Pour the sauce over the noodles, place shiraga negi and wasabi paste on top.
- 13
Serve while hot.
- 14
Add all the Sauce ingredients to a small saucepan and bring it to a boil.