Japanese noodle soup with fresh tuna recipe
Ingredients
600ml (1 pint) fish stock
4tbsp reduced salt soy sauce
4tbsp of sake or dry sherry
2tbsp rice wine vinegar
1tbsp caster sugar
2tbsp sesame oil
250g straight to wok noodles
4 tuna steaks
2tbsp sesame seeds
fresh coriander to garnish
Put the stock, soy sauce, sake, vinegar, sugar and 1tbsp of the oil into a saucepan. Bring to the boil and cook uncovered for 15 minutes or reduce by about one third. Brush the tuna steaks with the remaining oil and coat the edge of the tuna with the sesame seeds. Cook the noodles in the soup according to packet instructions. Heat a ridged frying pan until very hot and cook the tuna for 2 to 3 minutes each side. Transfer the noodles to serving bowls, pour over the stock, top with the tuna steaks and garnish with coriander. Serve immediately.
