Savory Fish Cake Udon
Savory Fish Cake Udon
A Warm Bowl of Fish Cake Udon on a Rainy Day
Udon is a representative noodle dish from Japan, characterized by its thick, chewy noodles made from wheat flour, served with various toppings. On rainy or chilly days, a comforting bowl of udon is incredibly appealing. This recipe is perfect for those moments when udon cravings strike. Enjoy the delightful chewiness of the noodles, the tender fish cakes, and the deep, savory broth that will warm you from the inside out.
Main Ingredients- 3 packs Udon noodles (prepare generously)
- 130g Fish cakes (sliced into bite-sized pieces)
- 1/3 Green onion (finely chopped for garnish)
Broth Ingredients- 1000ml Water (approx. 5 cups)
- 1 pack Dashi pack (anchovy and kelp dashi recommended)
- 3 Tbsp Tuna extract (for enhanced umami)
- 1 Tbsp Anchovy extract (for depth of flavor)
- 1000ml Water (approx. 5 cups)
- 1 pack Dashi pack (anchovy and kelp dashi recommended)
- 3 Tbsp Tuna extract (for enhanced umami)
- 1 Tbsp Anchovy extract (for depth of flavor)
Cooking Instructions
Step 1
First, pour 1000ml of water into a pot and add the dashi pack. Bring to a boil over high heat and simmer for 10 minutes to extract the flavorful broth. Be sure to remove the dashi pack after 10 minutes to avoid a bitter taste.
Step 2
Wash the green onion thoroughly and chop it finely. This will be used as a garnish on top of the finished udon, adding both aroma and color for a more appetizing presentation.
Step 3
Slice the fish cakes into bite-sized pieces, about 2-3 cm in length. Ensure they are not too thin to maintain a pleasant chewy texture.
Step 4
Once the broth has sufficiently steeped, remove the dashi pack. Add 3 tablespoons of tuna extract and 1 tablespoon of anchovy extract to season the broth. You can adjust the seasoning to your preference. Add the sliced fish cakes to the seasoned broth and bring to a gentle boil, allowing the fish cakes to absorb the flavors of the soup.
Step 5
Finally, it’s time to prepare the udon noodles. Place the udon noodles in boiling water and blanch them according to the package instructions. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched noodles under cold water to firm up their chewy texture. Drain them thoroughly in a colander. Place the drained noodles in a deep bowl, pour the hot fish cake broth over them, and your delicious fish cake udon is ready to be enjoyed!
