Satou - Shoyu Fish with Somen Recipe by Troy Maeda
Instagram: @tkmaeda
Ingredients:
-Fish (good way to use collars, bones, etc.)
-Shoyu
-Sugar
-Ginger
-Water
-Salt
-Pepper
Instructions:
1. Salt and pepper fish
2. Pan fry until cooked on both sides
3. Remove fish from pan
4. Add ~1:1 ratio of shoyu to sugar into pan (slightly less sugar to shoyu)
5. Taste and adjust flavor as needed
6. Add in ~1/4-1/2 cup of water to mixture (should result in slightly watered-down taste)
7. Add sliced ginger to pan
8. Add fish back into sauce
9. Bring to a simmer
10. Simmer fish (while flipping occasionally) until fish takes on color of the sauce (~10-15 minutes)
11. Remove fish from sauce
12. Strain sauce through a colander (to help catch any potential bones)
13. Pour sauce over cooled and drained somen noodles and serve with the fish
Suggestion: Garnish somen with green onions and/or kamaboko, etc..
Optional: Add diced chili pepper to sauce while simmering to make a "spicy" somen sauce.