Fish Cake Skewer Lunchbox recipe - ingredients, nutrition and when to eat it
This winter lunchbox packs fish cake skewers cooked in a warm soy broth alongside rice in separate compartments.
This winter lunchbox packs fish cake skewers cooked in a warm soy broth alongside rice in separate compartments. The broth's light, savory flavor pairs well with rice, making it ideal for a busy lunch or simple dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 868g serving): 632.7 kcal · protein 25.6g · carbohydrate 111.2g · fat 9.1g · sodium 2255.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanching the fish cakes once removes some surface oil and gives the broth a cleaner flavor.
Tips: Pack the broth separately so the rice does not become soggy.
Tips: The skewer tips may be sharp, so point them inward before packing.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Fish cake — 3 pc
- Korean radish — 80 g
- Green onion — 30 g
- Dried kelp — 1 sheet
- Dried anchovies — 5 pc
- Soy sauce — 1 Tbsp
- Water — 400 ml