Name: Ayu Somen (Sweetfish Noodles)
Cuisine: 和食
Ingredients: Sweetfish (ayu), as needed; Dashi, 6 parts; Dark soy sauce, 1 part; Mirin, 1 part; Somen noodles, as needed; Eggplant, as needed; Okra, as needed; Mentsuyu (noodle soup base), as needed; Yuzu, as needed; Water pepper (tade) leaves, as needed

About "Ayu Somen (Sweetfish Noodles)"

Fresh sweetfish (ayu) from the Nakagawa River in Tochigi is salt-grilled, then pressure-cooked in a 6:1:1 ratio of dashi, dark soy sauce, and mirin until the bones are completely soft. Served over chilled somen noodles alongside flash-fried eggplant, it is topped with cold tsuyu (noodle soup base), yuzu zest, and water pepper (tade) leaves for the ultimate refreshing summer dish.

Introduction to 鉄人の台所 →

Tips for Making "Ayu Somen (Sweetfish Noodles)"

Prep
- Skewer and salt-grill the sweetfish to eliminate any river-fish odor and concentrate the umami.
Pressure Cooking
- Arrange the grilled sweetfish in a pressure cooker and add dashi, dark soy sauce, and mirin in a 6:1:1 ratio. Cook under pressure for 3 to 4 minutes to soften the bones completely.
Cooking Somen
- Boil the somen noodles in boiling water for about 1.5 minutes, then rinse thoroughly in cold water to firm them up.
Plating
- Place the flash-fried and dashi-simmered eggplant at the bottom of the bowl, top with somen and sweetfish, and garnish with okra. Pour cold mentsuyu over it, and finish with yuzu zest and water pepper leaves.
Flavor Profile
- The pleasant bitterness of the sweetfish innards pairs exquisitely with the cold somen and dashi.

Ingredients for "Ayu Somen (Sweetfish Noodles)"

10 items

* Tap ingredient names to find on Amazon

Sweetfish(ayu), as needed
Dashi,6 parts
Darksoy sauce, 1 part
Mirin,1 part
Somennoodles, as needed
Eggplant,as needed
Okra,as needed
Mentsuyu(noodle soup base), as needed
Yuzu,as needed
Waterpepper (tade) leaves, as needed

How to Make "Ayu Somen (Sweetfish Noodles)"

1
Skewer the sweetfish and grill until fragrant.
2
Arrange the grilled sweetfish in a pressure cooker.
3
Mix dashi, dark soy sauce, and mirin in a 6:1:1 ratio, and pour over the sweetfish until barely submerged.
4
Close the pressure cooker lid, bring to heat, and cook under pressure for 3 to 4 minutes.
5
Release pressure, open the lid, and check that the sweetfish is thoroughly cooked.
6
Boil the somen noodles in boiling water for about 1.5 minutes.
7
Rinse the somen noodles thoroughly in cold water to chill and firm them up.
8
Deep-fry the eggplant, then simmer it in dashi.
9
Boil the okra and soak it in dashi.
10
Place the simmered eggplant at the bottom of the bowl and elegantly arrange the somen noodles on top.
11
Place the sweetfish on top of the somen noodles and garnish with the okra.
12
Pour chilled mentsuyu over the dish.
13
Grate yuzu zest over the top.
14
Garnish with water pepper (tade) leaves to complete.

Food Science

Why This Dish Tastes So Good

Grilling the sweetfish until fragrant triggers the Maillard reaction, creating rich aromatic compounds, while high-temperature cooking in a pressure cooker softens the collagen in the bones, making them completely edible. Additionally, combining the inosinate in the sweetfish with the glutamate in the dashi and mentsuyu creates a powerful umami synergy. The addition of yuzu's acidity and the sweetfish's characteristic bitterness balances the five basic tastes, resulting in a refreshing yet deeply flavorful dish.

Temperature & Heat ReactionsUmami CompoundsBalance of Five Tastes

Detailed Commentary on "Ayu Somen (Sweetfish Noodles)"

* Content organized by topics from the video.

A Grand Collaboration of Two Iron Chefs

The legendary Iron Chef Japanese, Rokusaburo Michiba, and Iron Chef French, Hiroyuki Sakai, come together once again. In this episode, they introduce a dish by Chef Michiba that will be served at their joint event on July 27th. Chef Michiba personally writes out the menu in his beautiful calligraphy: "Summer Tradition: Ayu Somen with Eggplant, Tatara, and Tade Leaves." Anticipation builds for this refreshing, luxurious dish designed to beat the summer heat. With Chef Sakai looking on, the demonstration showcasing traditional Japanese techniques quietly begins. The warm, respectful atmosphere between the two masters fills the kitchen.

Sweetfish from the Pristine Nakagawa River

The star ingredient of this dish is fresh sweetfish (ayu) from the Nakagawa River in Tochigi Prefecture, renowned as one of the most pristine rivers in northern Kanto. Chef Michiba regularly receives sweetfish from this river and places absolute trust in its quality. First, the sweetfish are skewered and grilled until fragrant. In the video, the fish are grilled until beautifully browned. This extra step of grilling first is crucial for removing any river-fish odor and concentrating the umami. Facing these plump, beautiful sweetfish, Chef Michiba looks delighted.

Pressure Cooking to Soften the Bones

Next, the grilled sweetfish is placed into a pressure cooker. As Chef Michiba explains, "This way, you can eat everything, from the head to the bones." Making the bones soft enough to eat is the essence of this recipe. After arranging the sweetfish in the pot, a simple mixture of dashi, dark soy sauce, and mirin in a "6:1:1" ratio is poured in until the fish is barely submerged. The seasoning is incredibly simple. The lid is secured, and the fish is cooked under pressure for just 3 to 4 minutes. This professional technique dramatically softens the fish in a short time. Chef Michiba explains this golden ratio clearly so home cooks can easily replicate it.

Perfect Doneness and a Tasting Session

After 4 minutes of pressure cooking, opening the lid releases a rich, aromatic steam. Chef Hiroyuki Sakai immediately gives a thumbs-up, exclaiming, "Smells amazing!" Chef Michiba cuts a piece of the sweetfish, and the two taste it fresh out of the pot. Taking a bite, Chef Sakai beams with a wide smile, saying, "Delicious! Buono!" and is amazed by how incredibly soft the bones have become. Their expressions show that the sweetfish is already perfect on its own. Chef Michiba also takes a bite, looking highly satisfied with the result.

Beautiful Plating of Somen and Vegetables

Next comes the final plating. The somen noodles are boiled for about 1.5 minutes, then thoroughly chilled in cold water. At the bottom of the bowl, Chef Michiba places "Nasubi no Orandani" (eggplant flash-fried and simmered in dashi), then neatly arranges the somen on top. He adds the tender sweetfish and garnishes it with okra that has been boiled and soaked in dashi. Finally, cold mentsuyu is poured in, topped with grated yuzu zest and water pepper (tade) leaves for a vibrant finish. Served in a cool glass bowl, the dish looks like a work of art.

High Praise for a First-Time Ayu-Somen Pairing

Finally, it is time to taste the completed Ayu Somen. Chef Hiroyuki Sakai happily takes a bite of the dish served by Chef Michiba. Chef Sakai remarks, "In my 83 years, this is the first time I've eaten sweetfish paired with somen," deeply moved by the innovative combination. He passionately explains how the unique pleasant bitterness of the sweetfish innards matches the cold somen and dashi perfectly. Truly enjoying the depth of Japanese cuisine and this ultimate summer flavor, the video ends with the warm smiles of both chefs. It was a wonderful moment showcasing the bond and passion of the two Iron Chefs ahead of their July 27th event.

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