Rich and Savory Inari & Fish Cake Udon
A Hearty and Refreshing Udon Soup with Fried Tofu and Fish Cakes – Perfect for Any Meal
Warm up with this incredibly satisfying Inari and Fish Cake Udon! We’ve simmered a rich, umami-packed broth with dried anchovies and kelp, then added tender fried tofu and chewy fish cakes for a deep, comforting flavor that’s perfect for any occasion.
Main Ingredients- 170g Fried Tofu Pouch (Inari)
- 140g Fish Cakes (Eomuk)
- 300g Fresh Udon Noodles
- 130g Onion (about 1/2 medium)
- 110g Oyster Mushrooms (or King Oyster)
- A small bunch of Korean Chives (Buchu)
- 1 Dried Anchovy and Kelp Broth Pack
- 1.8L Water
- 1 Large Green Onion (Scallion)
- 1 Red Chili Pepper
- 3 Cloves Garlic
Broth Seasoning- 2 Tbsp Mirin (Sweet Rice Wine)
- 3 Tbsp Dashi Soy Sauce (Tsuyu)
- 2 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- Salt to taste
- A pinch of Black Pepper
- 2 Tbsp Mirin (Sweet Rice Wine)
- 3 Tbsp Dashi Soy Sauce (Tsuyu)
- 2 Tbsp Korean Soup Soy Sauce (Guk-ganjang)
- Salt to taste
- A pinch of Black Pepper
Cooking Instructions
Step 1
Start by bringing 1.8L of water to a boil in a pot over high heat. Add the dried anchovy and kelp broth pack and let it boil for a moment, then reduce the heat to medium and simmer for 8 minutes to create a rich broth. Remove the broth pack. Stir in the seasoning ingredients: 2 Tbsp Mirin, 3 Tbsp Dashi Soy Sauce (Tsuyu), and 2 Tbsp Korean Soup Soy Sauce (Guk-ganjang). Taste and adjust the seasoning with salt if needed. Set this flavorful broth aside.
Step 2
Blanch the fish cakes in boiling water for about 10 minutes. This step is crucial for removing any excess oil, resulting in a cleaner and more refined taste.
Step 3
Once blanched, slice the fish cakes into thin strips. You can use any type of fish cake; I prefer using a mix for varied textures and flavors.
Step 4
For the fried tofu (Inari), I’m using pre-seasoned sushi-style pouches. Gently squeeze out any excess liquid from the tofu pouches, then slice them into thin strips, similar to the fish cakes.
Step 5
Thinly slice the onion. Slice the green onion diagonally. Mince the garlic cloves or slice them thinly. Finely chop the red chili pepper for a hint of color and mild heat.
Step 6
Prepare the oyster mushrooms by separating them into individual pieces. Rinse them lightly under running water and gently squeeze out any excess moisture.
Step 7
Add the sliced fish cakes and fried tofu to the prepared broth. Bring it back to a boil over high heat. Once boiling, add the sliced onion and minced garlic. Let it simmer for a short while to allow the flavors to meld.
Step 8
Next, add the prepared oyster mushrooms, chopped red chili pepper, and sliced green onion to the pot. Bring it to a gentle boil. Finish with a sprinkle of black pepper for aroma, then turn off the heat.
Step 9
In a separate pot, bring water to a rolling boil. Add the fresh udon noodles and stir gently to prevent sticking. Cook the noodles until they are slightly underdone (al dente), as they will continue to cook in the hot broth.
Step 10
Drain the udon noodles and rinse them thoroughly under cold running water, rubbing them gently. This step is vital to remove any starchy residue and prevent a floury taste. Drain them well in a colander.
Step 11
Place one serving of the drained udon noodles into a serving bowl. Microwave for about 1 minute to warm them through. This ensures the noodles are at an optimal temperature when served.
Step 12
Ladle the hot, flavorful fish cake and tofu broth generously over the warmed udon noodles. Garnish with fresh Korean chives. Your delicious Inari and Fish Cake Udon is ready to be enjoyed!
