Crispy Cod & Yuzu-Shoyu Soba with Cabbage & Togarashi

Crispy Cod & Yuzu-Shoyu Soba

with Cabbage & Togarashi

Group Created with Sketch. 20 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 525 Cals/serving

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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Prepare the ingredients:
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.

Cook the aromatics:
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.

Add the cabbage:
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.

Coat & cook the cod:
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.

Cook the noodles:
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.

Finish the noodles & plate your dish:
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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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.

Cook the aromatics:
Add the cabbage:
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.

Coat & cook the cod:
Cook the noodles:
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!