simmered sea bream with thin white noodles
- Serves: 4
- Calories: 483 kcal
- Japanese: Tai-sōmen
Sprinkle the salt over the sea bream and leave for 15 minutes.
Chop the scallions (or chives).
Beat the eggs in a bowl. Add 1/2 tablespoon of the sugar. Coat a frying pan with a paper towel which has been soaked with salad oil. Place on low heat. With a ladle, pour some of the egg mixture into the frying pan and tilt it so that it spreads evenly over the bottom. Remove from pan when cooked and place on a cutting board. Repeat this process to make 1 or 2 paper-thin omelets. Stack them on top of each other on the cutting board.
Let them cool. Cut the stack into julienne slices.
Pour 480 ml of the water into a pan and bring to boil. Add the sea bream and immediately remove from the heat. Drain.
Place the fish in a bowl and add enough water in order to wash it clean.
Pour the remaining 480 ml of water into the pan. Add the cleaned sea bream, soy sauce and 6 tablespoons of sugar. Simmer on medium-low heat for 15 minutes.
Place the cooked thin white noodles (sōmen) on a serving dish. Add the fish, egg and scallions (or chives).
Pour a suitable amount of sea bream broth around the edge of the dish.
Tai-sōmen is a traditional dish cooked on celebrations such as weddings in Hiroshima, Okayama and Ehime prefectures in the Setouchi region of westen Japan. The combination of sea bream broth and sōmen has a delicious taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist