Kumamoto Tai Somen

Name: Kumamoto Tai Somen
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: cleaned whole red sea bream 650 g; somen noodles 5 bundle; chopped scallion 20 g; ginger 20 g; green scallion tops 30 g; light soy sauce 100 ml; dark soy sauce 100 ml; akazake 100 ml; sake 100 ml; sugar 1 tbsp; braising water 300 ml; water for boiling somen 3000 ml

Quick answer

Total time: 55 min
Level: Hard
Servings: 5 servings
Ingredients: 12

About this dish

A whole red sea bream braised in soy and sake sits in the middle of a large platter, ringed by coils of somen for five people to share.

In Kumamoto it is a celebration platter, and pairing a fish with long noodles carried hopes for a lasting marriage and ties between two families. Mamihara in Yamato keeps the grand wedding form, with the noodles laid out like white waves, while Amakusa makes a practical version from the head and bones left after sashimi. The braising liquid combines light and dark soy sauce with akazake (red sake) and regular sake, so the fish comes out glossy and sweet-savory. The strained liquid is spooned over the noodles only at the table, keeping them from turning soft before serving.

Ingredients

servings

IngredientAmount

cleaned whole red sea bream

Amazon.comSearch

somen noodles5 bundle

water for boiling somen

Amazon.comSearch

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

4 steps

1

Pour boiling water over both sides of the 650g sea bream, cool in cold water, and remove remaining scales and blood.

Slice 20g ginger and cut 30g scallion tops into 5cm lengths.
2

Boil both soy sauces, 100ml each, 100ml akazake, 100ml sake, sugar, 300ml water, ginger, and scallion in a wide pan.

Add fish, cover with a drop lid, and simmer 20 minutes, basting. Remove when opaque and at least 63°C at the center.
3

Boil 3000ml water and cook 5 bundles somen 30 seconds less than package directions.

Rub-rinse in cold water, drain thoroughly, and coil into bite-size portions.
4

Place the fish in the center of a platter, surround with somen, and scatter 20g scallion.

Boil the braising liquid for 3 minutes, strain, and spoon generously over noodles immediately before serving.