600ml Fish stock
4tbsp reduced salt soy sauce
4tbsp Sake or dry sherry
2tbsp Rice wine vinegar
1tbsp Caster sugar
2tbsp Sesame oil
180g Hakubaku udon noodles
4 Tuna steaks
2tbsp Sesame seeds
Fresh coriander to garnish
Japanese Udon Noodle Soup with Fresh Tuna
STEP ONE: THE FISH STOCK
Put the stock, sake rice wine vinegar, sugar and one tbsp of the oil into a saucepan. Bring to the boil and cook uncovered for 15 minutes or until stock is reduced by about one third.
STEP TWO:UDON NOODLES
Cook the noodles according to packet instructions.
STEP THREE:TUNA STEAKS
Brush the tuna steaks with the remaining oil and coat the edge of the tuna with sesame seeds.
Heat a ridged frypan until very hot and cook tuna for 2-3 minutes each side.
NB: These tuna steaks are seared on the outside but still succulant in the middle. You may cook them a little longer if you like, but take care not to make them to dry.
Transfer the noodles to serving bowls.
Pour over the stock.
Top with the tuna steaks and garnish with coriander.