Can you believe this umami-filled dish will only take less than an hour to make?
Preparation time: 30 minutes
Cooking time: 15 minutes
1 piece red mullet, cleaned and filleted
tempura flour (follow package instructions)
1⁄2 cup flour, for dredging
1 sheet toasted nori
FOR THE SPICE RUB
8 grams garlic powder
8 grams paprika
8 grams togarashi
16 grams brown sugar
FOR THE UDON NOODLES
60 grams udon, cooked
1 tablespoon chorizo bilbao
1 teaspoon garlic
1 tablespoon olive oil
15 grams tuna roe
1 wedge lemon
THE DASHI STOCK
30 grams dashi kombu
1⁄2 cup bonito flakes
1 liter water
THE UMAMI BROTH
2 tablespoons dashi stock
1 tablespoon sushi vinegar
salt and pepper, to taste
1. For the nori crust, roll the nori sheet like a cigar and seal by dabbing some water. Using kitchen scissors, cut thin circles from end to end.
2. In a small bowl, combine all spice rub ingredients and mix thoroughly.
3. Using a heated sauté pan, render chorizo bilbao then add olive oil. Sauté garlic then add the tuna roe. Add udon and season with lemon, salt, and pepper to taste.
4. To make the dashi stock, add water into an unheated saucepan. Add the kombu and let it soak for about 30 minutes until soft. Heat saucepan and let it boil. Once boiled, remove the kombu and prevent the stock from becoming bitter. Add bonito flakes into the saucepan and bring back to boil. Remove from heat and allow to cool. Strain the dashi broth. Using a small saucepan, combine all ingredients together. Let it cool until it starts to simmer, making sure not to boil. Turn off heat and set aside.
1. Rub fish with spice rub.
2. Dredge the fish in flour, and dip in tempura flour mix, then coat in nori crust.
3. Heat oil in a deep fryer. Deep fry the fish until cooked. Set aside.
4. In a bowl, place cooked udon noodles in the center, then top it with the nori-crusted red mullet fish.
5. Drizzle umami broth on the side. Serve hot.
Recipe by Chef Niño Laus of Ninyo Fusion Cuisine
Photography by Justin de Jesus
Shot on location at Ninyo Fusion Cuisine
This recipe was originally published in the April-March 2018 issue of Breakfast Magazine.