| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| 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
Instructions
- 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.
- Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2193 |
| Total Fat | 82 g |
| Saturated Fat | 11 g |
| Carbohydrates | 258 g |
| Dietary Fiber | 15 g |
| Sugar | 15 g |
| Protein | 106 g |
| Cholesterol | 410 mg |
| Sodium | 1488 mg |