December 12, 2016

Nishin (Herring) Soba and Buri (Adult Yellowtail) Daikon for Supper/夕飯ににしんそばとブリ大根

Nishin (herring) soba is a specialty of Hokkaido and Kyoto, and I've never had authentic nishin soba. It's buckwheat noodles in hot broth, topped with kanroni'ed "migaki nishin" (dried herring).
にしんそばは、北海道や京都の名物で、私は本当のにしんそばを食べたことはありません。温かい汁に入った蕎麦で、上に甘露煮(かんろに)の身欠きにしんが乗っています。

Kanroni refers to simmering an ingredient with soy sauce and mirin, plus a large amount of sugar so that the ingredient turns glossy on the outside or to such a dish.
甘露煮とは、具材をしょう油やみりん、それから多くの砂糖で照りが出るように煮ること、またはそのような料理のことです。

My father bought a pack of Nishin hitoshio boshi. I wasn't familiar with hitoshio boshi. I found by googling that it is slightly salted and dried.
父がにしんの一汐干しを買ってきました。一汐干しのことは知りませんでした。ググると、薄塩で干したものだそうです。
 

I decided to make nishin soba, using these fillets, although they were not migaki nishin. For info about migaki nishin, search my blog and you will find some information. I also decided not to make kanroni but simply simmer them in a 5:1:1 mixture of water, soy sauce, and mirin.
これを使ってにしんそばを作ることにしました。身欠きにしんではありませんが。身欠きにしんについては、このブログで検索して下さい。情報が少し見つかるはずです。また、甘露煮ではなく、単に水、しょう油、みりんを5:1:1にして煮ることにしました。
I also made buri daikon, partly because buri ara (trimmings), bought by my father, had been sitting in the freezer for days.
また、ブリ大根も作りました。父が買ったブリのあらが冷凍庫に何日も眠っていたためです。

Instead of using the technique called shimofuri (parboiling) to remove the odor, I grilled them in the toaster oven for 13 minutes.
臭みを取るのに霜降りではなく、オーブントースターで13分焼きました。

Meanwhile, I simmered the daikon for 10+ minutes in a 5:1:0.5 mixture of water, soy sauce, and mirin instead of my usual ratio of 8:1:1.
その間、大根を10分以上、水、しょう油、みりんを5:1:0.5で混ぜた鍋に煮ました(いつもの8:1:1ではなく)。

I added the buri ara to the pot, and simmered for another 10 minutes.
ブリのあらを鍋に入れ、さらに10分煮ました。
I finished these steps around noon.
これらは昼頃に終えました。

In the evening, I boiled some soba.
夕方、そばを茹でました。
Simmered herring fillets:
煮たにしん:
I made soba broth using a 12:1 mixture of dashi (= water + instant dashi) and soy sauce. I left out mirin, because my father hates sweet noodle broth.
そばのつゆは、出汁(=水+出汁の素)としょう油を12:1で混ぜて作りました。みりんは省略しました。父は甘い麺つゆが嫌いなので。
I found my parents did not have decent donburi in the kitchen! I had to serve the nishin soba in chuka don (Chinese-style donburi).
両親の家には、まともなどんぶりがありませんでした!にしんそばは中華丼に入れて出しました。

Buri daikon:
ブリ大根:
The daikon had soaked up the flavor and was very delicious!
大根には味が染みて、とても美味しかったです!

4 comments:

Amy said...

The buri daikon and nishin soba look delicious! I had nishin chasoba in Kyoto - delicious. I will have to look for fish trimmings to cook more often - such a good amount of meat on the bones, and so much cheaper.

I have the same toaster oven! :) It's great! Here's the model sold in America: https://www.amazon.com/Panasonic-NB-G110P-Xpress-Toaster-Silver/dp/B008C9UFDI

Hiroyuki said...

Amy: Nishin CHAsoba? That sounds even more delicious!

Fish trimmings are cheap AND delicious!

The same toaster oven!? That's incredible! (I told my parents only today that they should have bought a much cheaper model. You could get a decent one for around 2,000-3,000 yen.)

diu said...

Good afternoon, and a good week to you.I know herring and this ninshin fish looks like atlantic sardines

Hiroyuki said...

diu: Oh, does it? Maybe Japanese herring may be different from other species.