Kitsune Udon Noodle Recipe | Cooking with Dog

Kitsune Udon Noodle Recipe | Cooking with Dog


Hi, I’m Francis, the host of this show “Cooking with Dog.” First, let’s make the dashi stock. Pour the water along with the baby sardines and kombu seaweed into a pot. Gradually heat the dashi stock on medium low heat. When small bubbles begin to form, remove the kombu seaweed. Simmer the baby sardines on low heat for 5 more minutes. Keep ladling out the foam thoroughly while simmering. This will help remove any unwanted flavor. Now, remove the baby sardines. Chef saves the kombu and the sardines to use as the ingredients for kakiage, mixed vegetable tempura. Turn off the burner and add the bonito flakes. Let it sit for 2 to 3 minutes. Then, strain the dashi stock using a mesh strainer covered with a paper towel. Lightly squeeze the bonito flakes and now the clear dashi stock for the udon is ready! Measure the dashi stock. If it is less than 600ml or about two and a half cups, add water to compensate. And now, let’s make the broth. Pour 600ml of the dashi stock into a pot. Add the salt, soy sauce and mirin. Turn on the burner and mix it evenly. When it begins to boil, turn off the burner. Now, the broth is ready. Let’s make the kitsune udon. Heat a bowl in a pot of hot water and remove. Place the frozen udon noodles into the boiling water. When the noodles are completely separated, turn off the burner and quickly place them into a mesh strainer. Remove the excess water thoroughly and place the noodles into the pre-heated bowl. Pour a generous amount of the hot udon broth over the noodles. Top with the sweetened aburaage, thin deep-fried tofu, wakame seaweed and the kamaboko fish cake. Add the chopped spring onion leaves. Finally, sprinkle on the shichimi, seven flavor chili powder to taste. You may think that making the dashi stock takes too much time but the homemade dashi is exceptionally delicious. To make the sweetened aburaage, please watch our video on how to make Inarizushi, fried tofu pouches filled with sushi rice. You can substitute dashi stock powder if the ingredients are not available. Good luck in the kitchen.

100 thoughts on “Kitsune Udon Noodle Recipe | Cooking with Dog”

  1. Honestly, I don't care for inarizushi although I love all other Japanese food I have tried (which is quite a lot for an American!).

  2. I realize this dog is speaking with a Japanese accent, but it reminds me of the old Monty Python skit: "Here we see an ant. This ant is engaged in a life and death struggle with the wolf. You can see the ant creeping up on the wolf on all sixes."

  3. Yes my favorite dish of japanese noodles. Found out about Udon from Kamen Rider Kabuto when one of the characters mistook the udon for ramen thinking it was white and royal as him. Nobles Obliege.

  4. Dear Chef-sensei and Francis, do you happen to have any recommendations for restaurants in Japan? I am visiting for my first time and plan to be at least in Tokyo and Kyoto.

  5. Just go anywhere to eat in Tokyo and Kyoto. The sheer amount of incredible "hole in the wall" restaurants will blow your mind. Guaranteed, the worst food in Japan is better than most anything you can get in the USA. Heck, even typical truck stop kitsune udon is better here in Japan than what the Japanese restaurant I used to work at in Phoenix served. They refrained from using real bonito soup stock (dashi) in order to please the stupid vegetarians, so the broth tasted too sweet.

  6. usually fried tofu sold as aburaage in Japan. tofu include water incide much, danger to be fried in heated oil.

  7. do i have to simmer the fried tofu with dashi stock, like you did in the Inarizushi video, before serving it on the udon?

  8. i just finished making and eating this, this is such a great recipe ! i love it ! oiishiiiiiiiii desu ! xD

  9. 関西のうどんと関東のうどん、外国の方にはどちらが好まれるのだろうか?
    私は味も色も濃い関東のうどんが好きです。

  10. You can use anchovies if they are dried. If you only have access to canned or fresh anchovies, please use a different kind of Japanese dashi soup stock like kombu or katsuo instead.

  11. I just ate s this morning, they sell packages of this, I just had to boil it for 3 minutes, I had a spicy one and I put in a jalapeño and cheddar sausage, oh so yummy! bye bye, I love watching you guys!

  12. Tried making it. The udon and brooth taste amazing, but the thin deep fried tofu tasted like fridge 🙁 any idea why? is it because it's been keep on the fridge for to long? i kept it on its plastic case tho.

  13. You are my Youtube idol! You have inspired me to start making my own cooking tutorial videos. I have uploaded my first video today! If you can give me some advice, I would be thrilled. Thank You!(❁´ ︶ `❁)*✲゚*

  14. I made it ^^ it was reaaaaallly good ^^

    I use this receipe, and the de teuchi udon one ^^…

    I did not had baby sardine, so I used my home made lobster stock ^^ it work really well !

    Thanks for all your work and sharing all of this !!!! (My familly find me strange… canadian girl making the dog-japanese receipies ^^ but it so cool :3 and so good! )

  15. I really really want to make this. Didn't even think about making it myself though till today. So great that I found this channel.

  16. 調理すんのに犬なんか前に置いとくんじゃねェ~ョ。
    どんな神経してんだよ。

  17. Looks like Chef filmed this video at 3 in the morning, judging by how dark it is outside and her night gown. lol

  18. ワシの朝飯は、きつねうどんが定番や。
    起床後の胃に優しくて、栄養バランスばっちり。
    外国人さんも一度食ってみ!

  19. I'm allergic to seafood and fish, is there a vegetarian or vegan substitute I can use for the Bonito? This looks so good and I love those fried tofu pouches.

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