Savory Fish Cake and Noodle Rolls: A Quick Recipe Using Leftover Udon Broth!
Don’t Toss That Leftover Udon Broth! Transform it into Delicious ‘Fish Cake and Noodle Rolls’
Do you often find yourself with extra broth after ordering shabu-shabu or udon? Instead of discarding it, let’s give it a delicious second life! This recipe for ‘Fish Cake and Noodle Rolls’ uses leftover udon broth to create a satisfying and flavorful meal with minimal effort. It’s a fantastic way to reduce waste and enjoy a delightful dish.
Main Ingredients- 2 sheets of flat fish cake (oden)
- 100g dried somen noodles (for 1 serving)
- 450ml store-bought udon broth or dashi stock
- 1/2 stalk green onion (scallion)
- Pinch of red pepper flakes (optional)
Cooking Instructions
Step 1
Pour the 450ml of udon broth into a pot and heat over medium heat. Simultaneously, in another pot, bring a generous amount of water to a boil for cooking the somen noodles. Wash the green onion; finely chop it. Separate some green onion for garnish and add the rest to the pot with the udon broth.
Step 2
To ensure a cleaner flavor, briefly rinse the fish cakes under running water or blanch them in boiling water for about 30 seconds before using.
Step 3
After blanching, lightly pat the fish cakes dry. Roll them up tightly, like making a sushi roll, and then thinly slice them into strips. This shape is perfect for enjoying with the noodles.
Step 4
Bring the udon broth, now containing the green onion and sliced fish cake, to a simmer. Let it cook for a few minutes to allow the flavors to meld beautifully. Taste and adjust seasoning if needed; a splash of soy sauce or a pinch of salt can be added.
Step 5
Once the water for the noodles is boiling vigorously, add the somen noodles. Cook according to the package instructions, usually for a few minutes. Stir gently with chopsticks occasionally to prevent the noodles from sticking together.
Step 6
Drain the cooked somen noodles and rinse them quickly under cold running water. This step makes the noodles chewier and firmer. Just before serving, dip the noodles into the simmering udon broth for about 5-10 seconds. This ‘rinse-in-broth’ technique, called ‘to-ryeom’ in Korean, helps keep the noodles from becoming mushy and allows them to absorb a subtle flavor from the broth.
Step 7
Arrange the rinsed and broth-dipped somen noodles in a serving bowl. Ladle the hot udon broth with the fish cake and green onion over the noodles. Garnish with the reserved chopped green onion and a pinch of red pepper flakes, if desired. Enjoy your delicious Fish Cake and Noodle Rolls immediately while they are warm!
