How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe | Japanese Cooking Video

Light, fluffy, and juicy Aburaage (salty sweet tasty deep-fried Tofu pouch) makes Kitsuneudon absolutely delicious 😉 You don't need to simmer it down. This is the BEST recipe you may want to follow 👍

Kitsune Udon literary means "fox Udon" in Japanese. Because Aburaage is fox's favorite food in the folktale.

Simple yet delicious, typical kids' meal as well 😋

Kitsune Udon

How to Make Udon Noodles From Scratch:
https://youtu.be/LPooQ7QUUls

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How to Make Kitsune Udon (juicy and tasty deep-fried Tofu) Recipe

Difficulty: Very Easy
Time: 20min
Number of servings: 2

Ingredients
2 frozen Udon noodles *I used TableMark (Katokichi), any brand is OK
2 Aburaage (deep-fried Tofu pouch)
A
* 100ml Dashi broth (using packaged dashi powder saves time)
* 1 tbsp. Mirin (sweet Sake)
* 1 tbsp. sugar
* 1 tbsp. soy sauce
Kaketsuyu (Udon soup)
* 500ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 1 tsp. soy sauce
* 1/2 tsp. salt
chopped green onions
Shichimi-togarashi (seven flavor chili pepper) if you like

Directions:
1. In a pot, make 600ml Dashi broth: 100ml for Aburaage, 500ml for Kaketsuyu. I used Kayanoya Dashi
2. Cut Aburaage into half. Put Aburaage in boiling water for 3 minutes to remove the excess oil. Drain in a strainer, when it becomes cool enough to handle, press with your hands to drain well. By removing excess oil, Aburaage becomes very light and soaks the seasonings very well.
3. In a small pot, put A and Aburaage, then cover with Otoshibuta (wooden drop-lid or you can substitute it with a small plate). Simmer for 7~8 minutes then stop the heat. Do not simmer it down to make it juicy and fluffy.
4. Put Kaketsuyu (Udon soup) in a pot then bring to a boil.
5. Bring water to a boil in a large pot, if your pot is small cook Udon 1 serving at a time, cook Udon on medium high heat as directed on its package. (Cooking time was 1 minute for TableMark frozen Udon) You shake the noodles in boiling water then stop the heat when they are separated.
6. Wash with cold water to remove the slimy texture. Put Udon again in boiling water to make it warm. Using the edge of a serving bowl, slide in the noodles.
7. Pour in some Kaketsuyu (Udon soup), place Aburaage, and garnish with chopped green onions. Put some Shichimi-togarashi (seven flavor chili pepper) if you like.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍


レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Kitsune-Udon.html
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Goldfish Tomato Somen Noodles (Kawaii Tomato Carving Garnish Idea) Recipe | Japanese Cooking Video

Goldfish tomato is a simple yet Kawaii vegetable carving which anyone can make 😉 You can use this idea to garnish any dish you like 💖

Goldfish Tomatoes in Nagashi Somen (At-Home Fun Flowing Noodles Party Recipe)
https://www.youtube.com/watch?v=OOjnmdfA0QU

Goldfish Tomato Somen Noodles

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Goldfish Tomato Somen Noodles (Kawaii Tomato Carving Garnish Idea) Recipe

Difficulty: Very Easy
Time: 15min
Number of servings: 4

Ingredients:
((Toppings))
grape tomatoes
cucumber slices
chopped green onions, etc...
((Somen Dipping Sauce))
* 300ml Dashi broth (using packaged dashi powder saves time)
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. soy sauce
((Somen Noodles))
dried Somen noodles

Directions:
((Somen Dipping Sauce))
In a pot, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. Cool in the fridge until ready to serve.
((Somen Noodles))
Boil water in a large pot. Add dried Somen noodles in boiling water and gently stir noodles with chopsticks. Cook Somen noodles according to your package (mine was 2 min). Drain the noodles in a strainer and rinse the noodles with hands under running water.
((Goldfish Tomato))
Wash and remove the stem. Place it stem side down. Slice the tail part, making sure you do not cut all the way through. Open and place the cut side down. Adjust the shape of the tail. Cut the fins. If you like, you can cut out sliced cheese and put some sesame seeds to make eyes.

I love using Kayanoya Dashi. Vegan/Vegetarian people can use Kombu or Vegetable Dashi broth for the dipping sauce 👍


↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Goldfish-Tomato.html
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Potato Takoyaki without a special pan (Easy Quick Recipe) | Japanese Cooking Video

Crisp outside and slightly chewy inside, just like Takoyaki. Very easy to make with ingredients on hand without a special pan.

Fillings are optional. You can mix in green onions, Beni Shōga (red pickled ginger), etc...

Potato Takoyaki

FYI Regular Takoyaki Recipe:
https://www.youtube.com/watch?v=IdehqLAh7zw

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Potato Takoyaki without a special pan (Easy Quick Recipe)

Difficulty: VERY Easy
Time: 30min
Number of servings: 12 pieces

Ingredients:
400g (14oz.) potato
4 tbsp. Katakuriko (potato starch) or corn starch
1/2 tsp. salt
cooking oil
((toppings))
* Takoyaki sauce or Okonomiyaki sauce
* mayonnaise
* Katsuobushi (bonito flakes)
* Aonori (green laver)

Okonomiyaki Sauce from scratch:
2 tbsp. Worcestershire sauce + 2 tbsp. ketchup + 1 tsp. honey (or sugar)

Directions:
1. Peel and cut potatoes into chunks, wash, and boil them on medium until soft (insert a skewer to check if they are done). Drain and mash them while hot. You can also microwave potatoes for 8 minutes to cook.
2. Mix in salt and Katakuriko (potato starch) or corn starch.
3. Roll into about 12 balls. You can put the fillings if you like but not necessary.
4. Heat about 0.1 inch oil in a frying pan, then roll around to cook. More sides you cook, rounder the balls become.
5. Serve on a dish, and top with sauce, mayonnaise, Katsuobushi, and Aonori.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/07/Potato-Takoyaki.html
---------------------------------

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http://www.youtube.com/ochikeron

♥Please follow my Instagram♥
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♥Follow me on twitter♥
http://twitter.com/ochikeron (English)
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