Community recipe

Tsuyu Fish Cake Abura-age Udon

Name: Tsuyu Fish Cake Abura-age Udon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 package udon noodles; 1.2 l water (for broth); 2 kelp (for broth); 2 dried sardines (for broth); 0.5 cup soup anchovies (for broth); 0.25 cup dried shrimp (about a handful, for broth); 1 cup katsuobushi; 3 tbsp tsuyu; 1 tbsp soup soy sauce; 0.5 tbsp salt (adjust amount to taste); 1 tbsp mirin; 4 fish cakes (cut into bite-sized pieces); 4 abura-age (cut into bite-sized pieces); 0.5 green onion (chopped); 0.25 package garland chrysanthemum (optional ingredient)

A Japanese-style noodle soup made with an anchovy, dried sardine, dried shrimp, kelp, and katsuobushi broth, seasoned with tsuyu.

Base: 2 servings
35 min
20 steps
497 kcal a serving

Translated automatically from 한국어. Read the original

Ingredients

Servings

2 packageudon noodles
1.2 lwater (for broth)
2kelp (for broth)
2dried sardines (for broth)
0.5 cupsoup anchovies (for broth)
0.25 cupdried shrimp (about a handful, for broth)
1 cupkatsuobushi
3 tbsptsuyu
1 tbspsoup soy sauce
0.5 tbspsalt (adjust amount to taste)
1 tbspmirin
4fish cakes (cut into bite-sized pieces)
4abura-age (cut into bite-sized pieces)
0.5green onion (chopped)
0.25 packagegarland chrysanthemum (optional ingredient)

Steps

1
Pour 1.2L of water into a pot and add the kelp, dried sardines, soup anchovies, and dried shrimp.
2
Heat over medium heat and boil until the broth flavor is fully extracted.
3
Remove the kelp first as soon as the broth begins to boil.
4
Remove the rest of the broth ingredients once they have steeped sufficiently.
5
Reduce the heat to low and add 1 cup of katsuobushi to the broth.
6
Steep the katsuobushi for about 10 minutes.
7
Strain out the katsuobushi cleanly using a sieve.
8
Add 3 tablespoons of tsuyu and 1 tablespoon of soup soy sauce to the finished broth.
9
Add 1 tablespoon of mirin and mix.
10
Taste the broth and add a little salt at a time to adjust the seasoning.
11
Bring the broth back to a boil.
12
Add the fish cakes cut into bite-sized pieces.
13
Add 2 packs of udon noodles and boil until the noodles loosen up.
14
Once the noodles and fish cakes are thoroughly hot, add the abura-age.
15
After adding the abura-age, do not boil for long, just bring it to a quick boil once.
16
Add a generous amount of chopped green onions.
17
If using garland chrysanthemum, add it just before turning off the heat.
18
Check the final seasoning of the broth and add a small amount of tsuyu or salt if needed.
19
Divide the udon noodles, fish cakes, and abura-age into bowls.
20
Pour the hot broth over them, top with green onions and garland chrysanthemum, and serve immediately.

Abura-age can make the soup cloudy if boiled for too long, so it is best to add it at the end. Adjust the salt according to the salinity of the broth and tsuyu.