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

Japanese Food
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).
Images of nishin soba/にしんそばの画像
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.
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.

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.

I also made buri daikon, partly because buri ara (trimmings), bought by my father, had been sitting in the freezer for days.

Instead of using the technique called shimofuri (parboiling) to remove the odor, I grilled them in the toaster oven for 13 minutes.

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.

I added the buri ara to the pot, and simmered for another 10 minutes.

I finished these steps around noon.
In the evening, I boiled some soba.

Simmered herring fillets:

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.

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).

Buri daikon:

The daikon had soaked up the flavor and was very delicious!

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