Name: Sesame Arctic Char Donabe
Yield: 4 servings
Ingredients: 2 (5x4") pieces kombu; 6 oz. dried soba noodles; 2 tsp. toasted sesame oil, plus more for drizzling; 1 oz. bonito flakes (about 4 cups); 1 bunch scallions; 1/3 cup mirin (sweet Japanese rice wine); 2 Tbsp. soy sauce; Kosher salt; 1 (1-lb.) skinless arctic char fillet; 2 small turnips, trimmed, scrubbed, thinly sliced; 1 small daikon, peeled, thinly sliced; 6 oz. enoki mushrooms, trimmed; Toasted sesame seeds (for serving)

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Photo by Michael Graydon & Nikole Herriott

The base for this dish is dashi, a type of stock used in Japanese cooking made from kombu and bonito flakes (you can find both at Asian markets and in the Asian foods section of some grocery stores). Think of it as a faster, simpler, and cleaner-tasting fish stock.

Recipe notes

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