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Crispy Cod & Yuzu-Shoyu Soba
with Cabbage & Togarashi
20 MIN
2 Servings
From the Test Kitchen
The word “shoyu” refers to Japanese soy sauce, traditionally made with soybeans and wheat. In this recipe, we’re using a light variety of shoyu—lighter than regular soy sauce in color, flavor and consistency. Together with citrusy yuzu juice, it creates a delectable, smooth dressing for our soba noodles. Seared cod dusted with togarashi-inspired spices (including sweet and hot paprika and dried orange peel) completes this easy, sophisticated dinner.
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NutritionPER SERVING
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Calories525 Cals (est.)
fresh
ingredients
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time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. In a bowl, combine the yuzu juice, soy sauce and mirin. Pat the cod fillets dry with paper towels and cut in half crosswise; transfer to a bowl.
2
Cook the aromatics:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.
3
Add the cabbage:
Add the cabbage to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.
4
Coat & cook the cod:
Place the flour on a plate. Season the halved cod with salt and pepper; toss to coat. Coat 1 side of each piece of seasoned cod in the flour (tapping off any excess). In the pan used to cook the cabbage, heat 2 teaspoons of olive oil on medium-high until hot. Add the cod, coated sides down; cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a plate.
5
Cook the noodles:
While the cod cooks, add the noodles to the pot of boiling water and cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Transfer to the bowl of cooked cabbage.
6
Finish the noodles & plate your dish:
Add the yuzu-soy sauce mixture to the bowl of cooked cabbage and noodles. Toss to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles and cooked cod between 2 dishes. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves. In a bowl, combine the yuzu juice, soy sauce and mirin. Pat the cod fillets dry with paper towels and cut in half crosswise; transfer to a bowl.
2
Cook the aromatics:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.
3
Add the cabbage:
Add the cabbage to the pan of aromatics; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.
4
Coat & cook the cod:
Place the flour on a plate. Season the halved cod with salt and pepper; toss to coat. Coat 1 side of each piece of seasoned cod in the flour (tapping off any excess). In the pan used to cook the cabbage, heat 2 teaspoons of olive oil on medium-high until hot. Add the cod, coated sides down; cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 2 to 3 minutes, or until cooked through. Transfer to a plate.
5
Cook the noodles:
While the cod cooks, add the noodles to the pot of boiling water and cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Transfer to the bowl of cooked cabbage.
6
Finish the noodles & plate your dish:
Add the yuzu-soy sauce mixture to the bowl of cooked cabbage and noodles. Toss to thoroughly combine; season with salt and pepper to taste. Divide the finished noodles and cooked cod between 2 dishes. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
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