Recipe: Delicious Warm Udon Noodles with Age-ten Fish Cakes

Warm Udon Noodles with Age-ten Fish Cakes. Great recipe for Warm Udon Noodles with Age-ten Fish Cakes. I prepared the soup broth on the weak side, but add more soy sauce for a stronger flavor if you prefer. Recipe by Pecchin Arrange the cut fish cakes around the top of the fish and garnish with the aioli.

Toppings for Nabeyaki Udon are usually vegetables like boiled spinach, carrots, Shiitake mushrooms, and so on, along with eggs, shrimp and Kamaboko fish cakes. Shrimp can also be cooked as tempura before you add to the soup. However, as we always say, you can improvise and use any vegetables and other things you like. 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. Prepare 3 of portions Udon noodles.
2. It's 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. It's of Soup broth.
7. Prepare 1000 ml of Dashi stock.
8. It's 1 of and 1/2 tablespoons Usukuchi soy sauce.
9. You need 1 tbsp of Mirin.
10. Prepare 1/2 tsp of Salt.

Thick Champon noodles, which look slightly like a thinner version of udon noodles, were served on a plate, and the ingredients were served over the noodles without soup for the ease of home delivery. Since the noodles were served on the plate, this version was eventually named Sara ("plate") Udon instead of Champon. Additionally, udon soup is served with thinly sliced green onions and more often than not has a small fish cake or two added to the top. These fish cakes are known as kamaboko and add both flavor and texture to the brothy soup.

Warm Udon Noodles with Age-ten Fish Cakes instructions

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..

It is believed that udon noodles date back to the Edo period, most specifically the shape of the noodles. It is available plain made with simple white fish, or mixed with other ingredients such as vegetables (carrots or gobo burdock root) or seafood to create different flavors of satsuma age. This deep-fried fish cake is often added to a stir-fry, hot udon noodles, and Japanese stew such as oden, or enjoyed as is. The soup is filled with thick udon noodles and topped with many other delicious options including tempura, and tofu. Additionally, udon soup is served with thinly sliced green onions and more often than not has a small fish cake or two added to the top.