Sesame Arctic Char Donabe

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This sesame arctic char donabe is a beautifully balanced, heart-healthy dish that brings the delicate flavours of Japanese home cooking to your kitchen. Built upon a base of homemade dashi broth infused with kombu and bonito flakes, the recipe features tender arctic char poached alongside earthy daikon, turnips and enoki mushrooms. The use of a donabe, or traditional clay pot, ensures gentle, even cooking, though a deep frying pan works just as well for this nourishing meal.

Perfect for a light yet satisfying supper, this recipe is packed with omega-3 fatty acids and mineral-rich seaweed. Serving the poached fish and vegetables over nutty soba noodles creates a complete, savoury bowl that feels both restorative and sophisticated. If you are shortcutting your midweek prep, the dashi can be made a day in advance and chilled, making the final assembly quick and effortless.

Ingredients for Sesame Arctic Char Donabe

2 (5x4") pieces kombu
170g dried soba noodles
2 teaspoons toasted sesame oil, plus more for drizzling
30g bonito flakes (about 950ml )
1 bunch spring onions
80 מ"ל מירין (יין אורז יפני מתוק)
2 כפות רוטב סויה
מלח כשר
1 (1-lb.) skinless arctic char fillet
2 small turnips, trimmed, scrubbed, thinly sliced
1 small daikon, peeled, thinly sliced
170g enoki mushrooms, trimmed
שומשום קלוי (להגשה)

How to make Sesame Arctic Char Donabe

Combine kombu and 1075ml cold water in a medium saucepan. Let sit until kombu is pliable, 25–30 minutes.

Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Shake off excess water and toss noodles in a medium bowl with 2 teaspoons oil. Divide among serving bowls and set aside.

Bring kombu mixture to a boil over medium heat, then immediately remove pan from heat. Lift out kombu from broth with tongs and discard. Add bonito flakes to broth and stir once to moisten. Bring mixture to a simmer over medium, then reduce heat and simmer very gently 5 minutes. Let sit off heat 15 minutes. Strain dashi through a fine-mesh sieve into a large heatproof measuring glass or a medium bowl; discard solids. (You should have about 950ml .)

While the dashi is infusing, remove the dark green tops of the spring onions from the white bulbs. Thinly slice tops and set aside for serving. Slice bulbs on a diagonal into 1/2" pieces; set aside.

Pour dashi into a large donabe or skillet and add mirin and soy sauce; season with salt. Place fish in the centre of the skillet and arrange turnips, daikon, mushrooms, and reserved spring onion bulbs around fish. Heat over low until liquid is steaming but not bubbling (simmering will make the liquid cloudy; reduce the heat if needed). Cook until fish looks opaque all across the surface, 10–15 minutes. Remove donabe from heat and let rest 5 minutes.

To serve, sprinkle sesame seeds and reserved spring onion tops over fish and vegetables and drizzle with more oil. Break fish into smaller pieces and divide among reserved noodle bowls. Ladle vegetables and dashi over.

Dashi can be made 1 day ahead. Cover and chill.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.