Udon with Fish Cake Recipe

Name: Udon with Fish Cake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 bowls
Cuisine: Japanese
Ingredients: 2 servings dried udon noodles (about 200g); 4 cups dashi stock (or 4 cups water + 1 tsp dashi powder); 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp sugar; 100g fish cake (kamaboko), sliced into 1/4-inch rounds; 2 green onions, thinly sliced; 1 sheet nori, shredded (optional)

Japanese · Main course · 25 min total

Udon with Fish Cake recipe videos

A quick and comforting Japanese-inspired udon noodle soup featuring savory fish cake slices in a light dashi broth.

10
min prep

15
min cook

2
servings

380
kcal/serving

Ingredients

2 servings dried udon noodles (about 200g)
4 cups dashi stock (or 4 cups water + 1 tsp dashi powder)
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
100g fish cake (kamaboko), sliced into 1/4-inch rounds
2 green onions, thinly sliced
1 sheet nori, shredded (optional)

Instructions

Bring a large pot of water to a boil. Cook udon noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
In a separate pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add the sliced fish cake to the broth and simmer for 2-3 minutes until heated through.
Divide the cooked udon noodles between two bowls. Ladle the hot broth and fish cake over the noodles.
Garnish with sliced green onions and shredded nori, if using. Serve immediately.

Tips

For a richer flavor, use homemade dashi made from kombu and bonito flakes.
Leftover broth can be stored in the refrigerator for up to 3 days; reheat gently before serving.

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