Satsuma-age Udon recipe - ingredients, nutrition and when to eat it
This Japanese noodle dish features udon and satsuma-age—fried fish cakes—in a bonito dashi broth.
This Japanese noodle dish features udon and satsuma-age—fried fish cakes—in a bonito dashi broth. The springy noodles, thick fish cakes, and savory, lightly salty broth make it a satisfying choice for an easy lunch or dinner.
Japanese · 15 minutes to cook
Nutrition (per 773g serving): 489.2 kcal · protein 18.5g · carbohydrate 89g · fat 5.8g · sodium 1911.4mg
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: Add the fish cakes after the broth comes to a boil so they keep their shape and warm through.
Tips: Soy sauce varies in saltiness by brand, so start with a little less and adjust to taste.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Fish cake — 70 g
- Bonito flakes — 5 g
- Kombu — 3 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Green onion — 15 g
- Water — 450 ml