Fukumen (Konjac Noodles with Fish Soboro)

Name: Fukumen (Konjac Noodles with Fish Soboro)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 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

Quick answer

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

About this dish

Neat blocks of pink fish soboro, green scallion, and orange mandarin peel cover the white shirataki noodles, putting four colors on one plate.

It is a celebration dish from Uwajima in Ehime, and the noodles underneath are simmered in dashi, mirin, and light soy sauce until no liquid remains.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.