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 stock or 4 cups water + 1 dashi packet
- 2 servings of udon (I like "sanuki" udon*)
- 2 servings of Inari Age, cut in half
- 2 Tbsp. soy sauce
- 2 Tbsp. mirin
- 2 tsp. sugar
- ¼ tsp. salt
- Narutomaki (fish cake), thinly sliced
- Blanched spinach, chopped
- Green onions, chopped
- In a medium pot, make dashi stock. For a quick dashi stock, you can add water and a dashi packet and bring it to a boil. Reduce heat to medium and cook 7 minutes. Discard the dashi packet.
- Add the seasonings and wait till simmer.
- Meanwhile, open udon packages and loosen up udon by running warm water. This is not necessary, you can just loosen udon in soup in next step.
- Add (cool or frozen) udon in the simmering soup and cook for 3-5 minutes (frozen one takes a little more time).
- Serve udon and soup in a bowl and top with Inari Age and additional toppings of your choice.
* Some brand of udon breaks up too easily even if you gently touch it, like this brand I used. I always buy a frozen "Sanuki" udon from Asian/Japanese supermarket. The texture of Sanuki udon is much better than this udon, which I bought from an local supermarket.