Mackerel Vinegar-Cured Soba recipe - ingredients, nutrition and when to eat it
Mackerel Vinegar-Cured Soba is a Japanese noodle dish made with vinegar-cured mackerel and chilled buckwheat noodles.
Mackerel Vinegar-Cured Soba is a Japanese noodle dish made with vinegar-cured mackerel and chilled buckwheat noodles. The mackerel’s tangy savory flavor pairs with grated daikon and tsuyu dipping sauce for a clean, refreshing taste. It’s perfect for a light bowlful at lunch on a hot day.
Seafood · 25 minutes to cook
Tips: Rinse the buckwheat noodles thoroughly under cold water after boiling so they stay springy and the broth remains clear.
Tips: Keep the mackerel refrigerated while it cures. For a fresher, lighter flavor, you can shorten the curing time to about 10 minutes.
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Ingredients (1 serving)
- Boiled Buckwheat Noodles — 180 g
- Mackerel — 0.5 piece
- Rice vinegar — 2 Tbsp
- Sugar — 1 tsp
- Daikon — 60 g
- Tsuyu dipping sauce — 2 Tbsp
- Water — 2 Tbsp
- Scallions — 1 Tbsp
- Wasabi — 0.5 tsp