Crispy Cod & Yuzu-Shoyu Soba with Napa Cabbage
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A refreshing Japanese seafood meal with a kick!
Summer is winding down, vacations have come and gone, and things are getting back to normal in my tiny kitchen. It’s amazing how much a little routine can help calm the craziness of life.
My son started Pre-K yesterday, and now that he’ll be in school 5 mornings a week, I’m excited to catch up on the things that I couldn’t get to this summer, including posting regularly here again. I have so many delicious recipes to share, plus a few of the food-focused trips I took over the summer. Lots of deliciousness is in the works!
This meal is one that I made from Blue Apron a while back. I usually buy a box from them once or twice a month to help make meal planning/cooking easier, especially when I’m on a tight deadline. It’s also a fun way to try out new ingredients and recipes without having a ton leftover. And we also like that it’s portion controlled.
This cod dish was light and refreshing, with just the right amount of kick from the Togarashi spice blend.
I really enjoyed the mix of citrus and spice, and the fish was beautifully flaky. This is definitely one we’d enjoy again!
- 2 Cod Fillets
- 5 Ounces Soba Noodles
- 6 Ounces Green Cabbage
- 2 Scallions
- 1 1-Inch Piece Ginger
- 1 Tablespoon Mirin
- 1 Tablespoon Yuzu Juice
- ¼ Cup All-Purpose Flour
- ¼ Cup Light Soy Sauce
- 1 Teaspoon Togarashi Spice Blend (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
See Blue Apron for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
