Warm Udon Noodles with Age-ten Fish Cakes

Ingredients

• 3 portions Udon noodles
• 1 packet Satsumaage
• 3 Poached egg
• 6 slice Kamaboko
• 1 as required Spring onion (chopped)
• 1000 ml Dashi stock
• 1 and 1/2 tablespoons Usukuchi soy sauce
• 1 tbsp Mirin
• 1/2 tsp Salt

Instructions

1. Blanch the satsumaage to drain excess oil.
2. Combine the soup broth ingredients.
3. Heat the udon noodles and noodle soup together.
4. Add the satsumaage in the same pan to soak up the broth.
5. Transfer the udon first into serving bowls and top with the satuma-age, poached eggs, kamaboko and chopped spring onion.