Recipe courtesy of Maui Fresh Streatery
Hamachi Sashimi and Buckwheat Soba Salad with Ponzu Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2193
- Total Fat
- 82
- Saturated Fat
- 11
- Carbohydrates
- 258
- Dietary Fiber
- 15
- Sugar
- 15
- Protein
- 106
- Cholesterol
- 410
- Sodium
- 1488
- Total: 30 min
- Active: 25 min
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
Ponzu Vinaigrette:
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.