Warm Udon Noodles with Age-ten Fish Cakes. What I am eating on this video is fish cake soup with noodles. Take your udon noodles to the next level with this recipe for green tea udon with kamaboko fish cakes. The matcha green tea in the udon noodles gives them a refreshing, leafy quality of flavour that contrasts nicely with the savoury umami flavours of the accompanying soup stock, as well as the. Warm Udon Noodles with Age-ten Fish Cakes

You can cook Warm Udon Noodles with Age-ten Fish Cakes using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Warm Udon Noodles with Age-ten Fish Cakes
  1. It’s 3 of portions Udon noodles.
  2. You need 1 of packet Satsumaage.
  3. It’s 3 of Poached egg.
  4. Prepare 6 slice of Kamaboko.
  5. It’s 1 of as required Spring onion (chopped).
  6. Prepare of Soup broth.
  7. It’s 1000 ml of Dashi stock.
  8. You need 1 of and 1/2 tablespoons Usukuchi soy sauce.
  9. Prepare 1 tbsp of Mirin.
  10. Prepare 1/2 tsp of Salt.

The best Udon you could have may be home made; however, it might be hard to make it when you. Red kamaboko (fish cake) is one of the most basic of Japanese fish cakes and is used as a topping for soups such as ramen, udon, and soba. The fish cakes are shaped like the leaves of bamboo and are often served toasted to impart a warm roasted flavor. This Udon Noodle Soup Recipe is a Japanese dish packed with umami.

Warm Udon Noodles with Age-ten Fish Cakes step by step

  1. Blanch the satsumaage to drain excess oil..

  2. Combine the soup broth ingredients. Heat the udon noodles and noodle soup together..

  3. Add the satsumaage in the same pan to soak up the broth..

  4. Transfer the udon first into serving bowls and top with the satuma-age, poached eggs, kamaboko and chopped spring onion..

Topped with bonito flakes, spring onion Take cooked udon noodles and slide into the soup base. Top with sliced spring onion, bonito and chilli flakes. Jump To Section What Are Udon Noodles? Udon noodles are typically served as a noodle soup in a hot broth, but they can also be served. A fragrant main: Yotam Ottolenghi's crunchy noodle salad with mushroom and peanut laab.