Thank you everyone for leaving your kind comment on my husband’s restaurant review post yesterday. He was very happy to read everyone’s comments. I sensed that I probably get to eat some nice meal pretty soon (so he can write another review on this blog!).
Although I survived my weekend trip with family, the sore throat that I developed since Friday got worse and I felt quite sick on Monday. When you get sick in the US, it seems like chicken noodle soup or warm tea and honey are the most common remedy. In Japan, we have similar practice but we eat Rice Porridge (Okayu) or udon noodle soup. Even though I’ve been here in the US for close to 15 years (oh my, time flies!), my body remembers what would make me feel better when I’m weak. So I cooked this Kitsune Udon.
Kitsune Udon literary means Fox Udon in Japanese. What a silly name right? The name came from the the folktale that fox enjoys aburaage (deep-fried tofu, and it’s the main topping for this noodle).
This udon broth is made from scratch instead of using the packets that comes with the udon package. The Japanese use dashi stock to cook many dishes. Typical dashi stock is made from dried bonito flakes and kombu seaweed (there is a vegetarian Kombu Dashi as well) and it’s the key ingredient for making good Japanese food.
Some people use Hondashi powder for convenience (you can even buy it in American stores now) but I highly recommend you to make dashi stock from scratch or use this convenient dashi packet at a Japanese grocery store nearby for better broth (and MSG free). The dashi packet method I used today is not as authentic as making dashi stock from scratch but it’s easy and close enough to the authentic taste.
Thanks to the comfort from eating udon noodle soup, I feel much better now!
- 4 cups dashi
- 2 servings of udon (preferably "sanuki" udon)
- 2 inariage (seasoned fried tofu pouch), cut in half (To make homemade inariage, click HERE.)
- 1 green onion/scallion, finely sliced
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- 2 tsp. sugar
- 1/4 tsp. salt
- Narutomaki (fish cake), thinly sliced
- Blanched spinach, cut into 2" (5 cm) pieces
- In a medium saucepan, add dashi and the seasonings and bring to a boil.
- Add the udon and cook for 3-5 minutes.
- Serve udon and soup in bowls and top with inari age, green onion and additional toppings of your choice.
You can use any kind of udon, but I like frozen sanuki udon from Asian/Japanese supermarkets. If you use frozen udon, you don't have to defrost prior to cooking.