japanese

Kitsune Udon with Spinach and Fish Cake

Name: Kitsune Udon with Spinach and Fish Cake
Yield: 1 serving
Cuisine: japanese
Ingredients: 242 g cooked udon noodles; 423 g dashi stock; 42 g aburaage fried tofu pouch; 42 g fish cake kamaboko; 97 g spinach; 22 g soy sauce; 18 g mirin; 18 g scallions; 7 g toasted sesame seeds

This simmered dish pairs cooked udon noodles with fish cake kamaboko, spinach and dashi stock. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

37 g Protein

86 g Carbohydrates

17 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

242g cooked udon noodles 307 kcal
423g dashi stock 25 kcal
42g aburaage fried tofu pouch 103 kcal
42g fish cake kamaboko 84 kcal
97g spinach 22 kcal
22g soy sauce 15 kcal
18g mirin 43 kcal
18g scallions 6 kcal
7g toasted sesame seeds 41 kcal

Cooking instructions

cooked udon noodles
Bring a small pot of water to a boil. Cook udon noodles until just tender, then drain and rinse briefly to remove excess starch.
dashi stocksoy saucemirin
In the same pot, combine dashi stock, soy sauce, and mirin. Bring to a gentle simmer.
aburaage fried tofu pouchspinach
Add aburaage and simmer for 2-3 minutes so it absorbs the broth. Add spinach and simmer 30-60 seconds until just wilted.
cooked udon noodlesfish cake kamabokoscallions
Divide noodles into a bowl. Pour hot broth and toppings over the noodles. Top with sliced fish cake and scallions, and serve immediately.