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1
Blanch the udon noodles according to the package instructions and then shock in cold water.
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2
Set aside as you prepare the rest of the dish.
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3
In a small saute pan, combine the soy sauce with the sesame oil, garlic, ginger, green onion, and sugar.
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4
Bring to a boil and reduce to a glaze, about 4 minutes.
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5
Set the glaze aside until needed.
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6
Combine the shiitake mushrooms and dashi with the water in a 2-quart saucepan and bring to a boil.
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7
Reduce to a simmer and cook until the mushrooms are soft and pliable, about 20 minutes.
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8
Strain the broth and return to the pan.
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9
Rinse the mushrooms under cold water to cool, and slice thinly.
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10
Return the sliced mushrooms to the pan, and set over a low flame to keep warm while you prepare the fish.
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11
Lightly season the fish with salt and white pepper, and brush with the glaze.
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12
Wrap in a banana leaf and place in a bamboo steamer.
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13
Steam the fish until cooked through, about 5 to 6 minutes.
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14
To serve the dish, divide the noodles among 4 Asian-style soup bowls, and pour 1 cup of the broth in each bowl.
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15
Unwrap the banana leaves, being sure to pour any accumulated juices into the soup bowls for added flavor, and place the steamed fish in the bowl with the noodles.
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16
Garnish with the green onions and cilantro and serve immediately while hot.
