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Before you jump to Warm Udon Noodles with Age-ten Fish Cakes recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Many of us have been trained to think that comfort foods are not good and must be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this holds true. At times, comfort foods can be very nourishing and good for us to eat. There are some foods that, when you consume them, can improve your mood. If you are feeling a little bit down and you’re in need of a happiness pick me up, try a few of these.
Eggs, believe it or not, can be actually wonderful at fighting back depression. Just see to it that you don’t get rid of the yolk. The yolk is the most important part of the egg in terms of helping you cheer up. Eggs, the yolks especially, are loaded with B vitamins. These B vitamins are wonderful for helping to boost your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that dictate how you feel). Consume an egg and jolly up!
So you see, you don’t need junk food or foods that are terrible for you just so to feel better! Try a couple of of these hints instead.
We hope you got benefit from reading it, now let’s go back to warm udon noodles with age-ten fish cakes recipe. You can have warm udon noodles with age-ten fish cakes using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Warm Udon Noodles with Age-ten Fish Cakes:
- Get 3 portions Udon noodles
- Provide 1 packet Satsumaage
- Get 3 Poached egg
- Prepare 6 slice Kamaboko
- Prepare 1 as required Spring onion (chopped)
- Get Soup broth
- You need 1000 ml Dashi stock
- Use 1 and 1/2 tablespoons Usukuchi soy sauce
- You need 1 tbsp Mirin
- Use 1/2 tsp Salt
Steps to make Warm Udon Noodles with Age-ten Fish Cakes:
- Blanch the satsumaage to drain excess oil.
- Combine the soup broth ingredients. Heat the udon noodles and noodle soup together.
- Add the satsumaage in the same pan to soak up the broth.
- Transfer the udon first into serving bowls and top with the satuma-age, poached eggs, kamaboko and chopped spring onion.
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