Name: Hamachi Sashimi and Buckwheat Soba Salad with Ponzu Vinaigrette
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 bundles buckwheat soba noodles; 1 pound green cabbage, shredded; Ponzu Vinaigrette, recipe follows; One 2-pound fillet hamachi (Japanese yellowtail), sashimi slices; 1 Japanese cucumber, sliced; Ikura (salmon roe), pickled ginger and kaiware sprouts (daikon radish sprouts), for garnish; 1 cup canola oil; 1/2 cup ponzu; 1/4 cup lemon juice; 1 tablespoon sugar; 1 teaspoon Dijon mustard; 1/4 teaspoon salt

Directions

Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.

Ponzu Vinaigrette:

Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Maui Fresh Streatery, Maui, HI

Hamachi Sashimi and Buckwheat Soba Salad with Ponzu Vinaigrette

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