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simmered sea bream with thin white noodles

  • Serves: 4
  • Calories: 483 kcal
  • Total Time: 55 m
    • Prep: 30 m
    • Cook: 25 m
  • Japanese: Tai-sōmen
Simmered Sea Bream with Thin White Noodles
Ingredients Ingredients


Step 1

step 1:

Sprinkle the salt over the sea bream and leave for 15 minutes.

Step 2

step 2:

Chop the scallions (or chives).

Step 3

step 3:

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.

Step 4

step 4:

Let them cool. Cut the stack into julienne slices.

Step 5

step 5:

Pour 2 cups of the water into a pan and bring to boil. Add the sea bream and immediately remove from the heat. Drain.

Step 6

step 6:

Place the fish in a bowl and add enough water in order to wash it clean.

Step 7

step 7:

Pour the remaining 2 cups 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.

Step 8

step 8:

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.