Yellowtail Poke With Glass Noodles And Pear
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
50
Sourness
47
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Seaweed (dried arame)3 tbsps
Soy Sauce (white)2 tbsps
Mirin2 tsps
Lemon Juice (fresh)1 tsp
Toasted Sesame Oil2 tbsps
Chives (finely chopped)Directions:
1
Place noodles in a large bowl and pour boiling water over to cover
2
Let noodles soak until tender but not mushy, 10–15 minutes; drain
3
Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl
4
Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8–10 minutes
5
Drain; set aside
6
Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl
7
Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat
8
Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp
9
Sesame seeds to remaining shoyu in large bowl and gently toss; season with salt
10
Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds
11
Place noodles in a large bowl and pour boiling water over to cover
12
Let noodles soak until tender but not mushy, 10–15 minutes; drain
13
Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl
14
Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8–10 minutes
15
Drain; set aside
16
Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl
17
Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat
18
Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp
19
Sesame seeds to remaining shoyu in large bowl and gently toss; season with salt
20
Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds
21
Do Ahead Shoyu can be made 1 day ahead
22
Cover and chill
23
Shoyu can be made 1 day ahead
24
Cover and chill