Ingredients:

  • 4 Uogashi-age (fried fish paste rounds)
  • 2 Chikuwa (tube-shaped fish cake)
  • 300 ml Dashi stock
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • 2 tbsp Soy sauce

Instructions:

  1. Halve the chikuwa diagonally to increase surface area for broth absorption.
  2. In a small saucepan, combine the dashi stock, sake, mirin, and soy sauce.
  3. Bring the mixture to a gentle boil over medium heat.
  4. Add the halved chikuwa and uogashi-age to the simmering broth.
  5. Reduce the heat to low and simmer for 5-6 minutes, allowing the fish cakes to absorb the flavours of the broth.
  6. Turn off the heat, cover the pot as-is, and allow to cool completely (at least 30 mins).
  7. Serve at room temperature or gently reheated.