Kibun Fried Age Ball 日本紀文黄金鱼蛋

In Japan, fried fish balls like age-dama or age-bōru are common in oden, a slow-simmered winter stew that features daikon, konnyaku, boiled eggs, and various fish cakes. These fish balls are often simmered gently for extended periods, allowing the broth’s umami—usually from kombu, soy sauce, and dashi—to fully permeate.

In Korea, similar fish balls appear in eomuk-tang, a street food soup served on skewers in hot broth. Meanwhile, in Chinese, fried fish balls may be added to hot pot (火锅), especially Cantonese or Teochew-style, where their absorbent texture enhances rich soup bases like satay or tomato broth.

Kibun Fried Age Balls are remarkably versatile and easy to prepare. For a comforting and flavourful dish, gently simmer them in hot pot broths as they readily absorb the soup’s umami essence. They also work beautifully sliced into oden or miso soup, adding a soft texture and protein boost. For a quick snack, try panfrying them with a light soy glaze to create a classic izakaya-style small plate. Alternatively, serve them with dipping sauces or include them in bento lunch boxes for a satisfying, ready-to-eat side.