Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

I Want Soba So Badly

Chilled Soba with Yellowtail, Toro, and Uni

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

At the end of a grueling week, many people treat themselves to a manicure or a slice of rich, chocolate cake, but you can find me at my favorite Japanese restaurant, rewarding my taste buds with a sprawling platter of sashimi. One dish I never tire of is soba: thin noodles made from buckwheat, usually accompanied by fresh vegetables, either served in hot broth or chilled with raw fish (my personal favorite).

Needless to say, this Chilled Soba with Yellowtail, Toro, and Uni from The Food in My Beard immediately caught my eye. I always felt that preparing raw fish is an art best left to the masters, but this homemade version looks so fresh and succulent, I feel inspired to step up to the challenge. For a while, I’ve timidly considered making my own noodles from scratch, and now blogger Dan has given me the perfect excuse to take the plunge. Plus, the recipe incorporates two of my favorite fishes—yellowtail and toro (fatty meat from the tuna’s belly)—so how can I resist?

The mountain of soba noodles, mango, and cucumber looks so colorful, surrounded by tender squares of raw fish and topped with a generous heap of creamy uni. Indeed, it’s time to bring my love of Japanese cuisine to my own kitchen.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.