master

Yuzu kosho is a Japanese condiment traditionally made with three simple ingredients: zest from the yuzu (an East Asian sour fruit), chile peppers and salt. This recipe uses its citrusy, spicy flavor, accented by the similar tang of ponzu sauce, in a broth for tender udon noodles and crunchy snow peas. We’re serving pan-seared fillets of catfish over the noodles—and garnishing each bowl with a vivid blend of Japanese seasonings.

Ethan Mick

with Snow Peas

Crispy Catfish & Yuzu-Kosho Udon

Catfish Fillets

Fresh Udon Noodles

Snow Peas

Scallion

All-Purpose Flour

1-Inch Piece Ginger

Yuzu Kosho

Ponzu Sauce

Togarashi Spice Blend (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds, & Black Sesame Seeds)

Ingredients

Wash and dry the fresh produce. [Peel and mince the ginger.](#) [Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top.](#) Snap off and discard the stem ends of the snow peas; pull off and discard the tough string that runs the length of each pod. Cut the snow peas in half on an angle.

Prepare the ingredients:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the **ginger**, **white bottom of the scallion** and **as much of the yuzu kosho as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.

Cook the aromatics:

Using your hands, carefully separate the noodles; add the **noodles**, **ponzu sauce** and **1 cup of water** to the pot of aromatics. Season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the noodles are heated through.

Add the noodles & make the broth:

While the broth simmers, place the **flour** on a plate. Pat the **catfish** fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.

Coat & cook the catfish:

While the catfish cooks, add the **snow peas** to the pot of noodles and broth; cook, stirring occasionally, 1 to 2 minutes, or until the snow peas are bright green and tender. Remove from heat and season with salt and pepper to taste.

Add the snow peas:

Divide the **finished noodles**, **broth and snow peas** between 2 bowls. Top with the **cooked catfish fillets**. Garnish with the **green top of the scallion** and **as much of the spice blend as you’d like**, depending on how spicy you’d like the dish to be. Enjoy!