The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.
Recipe information
Yield
4 Servings
Ingredients
4
¼
3
3
2
2
1½
1
1
½
12
½
2
2
Preparation
Step 1
Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10–15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.
Step 2
Meanwhile, soak arame in ½ cup cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.
Step 3
Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.
Step 4
Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.
Step 5
Do Ahead: Shoyu can be made 1 day ahead. Cover and chill.