Recipes

Try Our Japanese-Inspired Rendition of a Spanish Dish: Japanese Fideua

May 21, 2015

Here’s a twist for you. We felt that the whole Spanish setup might to be a bit too plain, so we added an Eastern kick. How about a Japanese-inspired rendition of a Spanish dish? When you think about it, the two cuisines don’t entirely match up. It’s rare to find a Spanish-Japanese fusion restaurant, let alone a distinct dish falling under said category. But here we are.

Fideua 02

In the sunny beach town of Gandia in Valencia, fideo (or noodles) is a staple. Here, we introduce a Hispanic dish not too common called fideuà (or sometimes also called fideuada). Essentially it has the same form as paella but with noodles—typically vermicelli. Now on the other end of the world where the sun rises, noodles too, abound. We took this common denominator of a seemingly incompatible duo of cuisines and made a light and easy dish. It’s got a subtle taste of ginger—a broth in which the noodles were cooked—as well as a tangy miso aioli that is sure to get your taste buds going places.

Japanese Fideua

Total Time: 25 minutes
Yield: 3-4 portions, estimated

Ingredients

  • 400 ml dashi broth, which you can substitute with miso broth (to soak noodles in until soft)
  • 2 small packets vermicelli noodles
  • 200g salmon, cubed
  • 7 shrimps, shelled
  • 4 tbsps mayonnaise
  • 4 tsp miso
  • togarashi, to taste
  • 1 tbsp spring onion, chopped
  • 2 lemon wedges
  • roasted sesame seeds, to garnish

Procedure

  1. Make a simple dashi broth by adding kombu in a pot of water and some ginger. You may also buy broth cubes, if you prefer.
  2. Heat pan with oil.
  3. Brown the shrimps until they turn pink in color.
  4. Add in the miso paste and cook for 1 minute.
  5. Add in the noodles and 100ml broth.
  6. When the stock has reduced, add in the shrimps and the cubed salmon. Cover and cook for another 2 minutes.
  7. Serve with a dipping sauce made by combining mayonnaise and some miso paste.
  8. Sprinkle with togarashi, chopped spring onion, roasted sesame seeds, and garnish with lemon wedges.
Belle Mapa SEE AUTHOR Belle Mapa

Belle Mapa is an award-whining writer with a penchant for puns and terrible humor. When she isn’t writing about—or eating away—her feelings, she assists in training dogs at a canine behavioral center. She lives beneath a blanket inside a storm-struck cave dreaming of the day she finally transforms into a sushi roll.

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