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.
