Serves: 4

Style: Soup

Difficulty: Easy

Ingredients

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

Udon

Japanese Udon Noodle Soup with Fresh Tuna

Method

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.
Drain well.

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.

STEP FOUR:SERVING
Transfer the noodles to serving bowls.
Pour over the stock.
Top with the tuna steaks and garnish with coriander.
Serve immediately.

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