Fukumen (Konjac Noodles with Fish Soboro)

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 12

About this dish

Fukumen is a ceremonial dish from Uwajima in Ehime.

Shirataki noodles are dry-fried, simmered with dashi, mirin, light soy sauce, sugar, and salt, then cooled under a fluffy topping of boiled white fish cooked into sweet sake soboro. Pink-tinted fish, white konjac, green scallion, and orange mandarin peel are arranged in distinct sections for a multicolored presentation. The fish must be checked carefully for bones, and the noodles need to lose surface moisture before seasoning so the broth is absorbed rather than diluted.

Ingredients (4 servings)

Ingredient	Amount	Unit
boneless white fish	200	g
red food coloring	0.1	g
shirataki noodles	300	g
scallion	20	g
mandarin peel	10	g
sugar for fish	12	g
sake	15	ml
dashi	50	ml
sugar for noodles	12	g
salt	3	g
mirin	15	ml
light soy sauce	6	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Poach 200g white fish in gently simmering water for about 7 minutes until opaque through.

Wrap in a clean cloth, squeeze out moisture, flake, and check carefully for any bones.
2

Control

Stir the fish in a dry pan over medium-low heat with 12g fish sugar and 15ml sake.

Dissolve 0.1g coloring in a few drops of water, add it, and cook about 6 minutes into fine pink soboro.
3

Heat

Cut 300g shirataki into manageable lengths, parboil for 2 minutes, and drain.

Dry-fry in a pan for 3 minutes to remove surface moisture.
4

Season

Add 50ml dashi, 12g noodle sugar, 3g salt, 15ml mirin, and 6ml light soy sauce.

Cook 6 to 8 minutes until dry, stirring, then spread out and cool.
5

Finish

Toss the cooled shirataki lightly with half the pink fish soboro and mound on a plate.

Arrange the remaining soboro in one distinct section on top.
6

Prep

Slice 20g scallion and julienne 10g mandarin peel after removing the pith.

Arrange them in separate sections so white, pink, green, and orange remain visually distinct.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Poached white fish cooked into pink soboro
Finish cue: Poach 200g white fish in gently simmering water for about 7 minutes until opaque through.