HAMACHI SASHIMI AND BUCKWHEAT SOBA SALAD WITH PONZU VINAIGRETTE

Hamachi Sashimi and Buckwheat Soba Salad with Ponzu Vinaigrette image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

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4 bundles buckwheat soba noodles
1 pound green cabbage, shredded
Ponzu Vinaigrette, recipe follows
One 2-pound fillet hamachi (Japanese yellowtail), sashimi slices
1 Japanese cucumber, sliced
Ikura (salmon roe), pickled ginger and kaiware sprouts (daikon radish sprouts), for garnish
1 cup canola oil
1/2 cup ponzu
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt

Steps:

Boil the soba noodles in boiling water until cooked, then transfer to ice water and drain. Set aside.
Lay a base of shredded cabbage in 4 serving dishes. Spread a bundle of soba noodles over cabbage. Drizzle Vinaigrette over noodles. Alternate 4 to 5 slices of hamachi sashimi with cucumber and fan out on noodles. Drizzle more Vinaigrette over sashimi. Garnish with ikura, pickled ginger and kaiware sprouts. Serve cold.
Blend the oil, ponzu, lemon juice, sugar, mustard and salt in a small bowl, then reserve.