Japanese cuisine has been quite popular in Malaysia for quite sometime now. It gets even more popular these few years as more and more halal Japanese restaurants appearing in Malaysia. This is actually a good thing for us as authentic Japanese ingredients are much easier available these days.
If you are like us, love Japanese cuisine, you would have heard or tried kitsune udon (きつねうどん). It is one of the easiest Japanese food that you could make at home.
Years ago when the missus and I were in Kyoto, we visited this famous shine known as Fushimi Inari Taisha. A place where you could see thousand and thousand of torii gates lining up the stairs as you ascending the Inariyama hill. It was said to be around 10,000 torii gates in Fushimi Inari. It is indeed a sight to behold.
Starving from all the walking and climbing. We then decided to have our lunch at a small restaurant near the entrance of Fushimi Inari. We ordered a simple kitsune udon and to our surprise, it was quite delicious. It was not an obsession or an addiction like I had on ramen. However, it was enough to make me wanted to make it from scratch.
Inari is the only topping in kitsune udon. By inari we meant the Japanese beancurd, not the Japanese Kami (God). There are certain reason that they share the same name but that is another topic for another day. Anyway, all you need for topping is ajitsuke inari and a bit of spring onion for decoration.
As for the soup, it is rather simple as well. A mixture of water, dashi, mirin, sugar, salt, and soy sauce should do the trick. If you want, you can make your own dashi but we like to use shiro dashi. Simple!
Now boil a pack of frozen udon and make yourself a simple but tasty bowl of kitsune udon!
- Sauce pan
- 2-3 Ajitsuke inari
- 1 pack Frozen udon
- A bit of spring onion
- 1 cup Water
- 2 tbsp Shirodashi
- 1 tbsp Mirin
- 1 tsp Sugar
- 1 tsp Shoyu
- Pinch of salt if needed
- First, finely chop the spring onion.
- If you are like us, using frozen ajitsuke inari, defrost it before cooking.
- Now in a sauce pan, add a cup of water and all the dashi soup ingredient in.
- Boil it. Give it a taste and adjust it with sugar and salt if needed.
- Off the heat and set the soup aside.
- Now boil the frozen udon in another sauce pan of water until cooked. A minute or two.
- Drain the udon, place them in a bowl.
- Pour the soup in and top it with inari and spring onion.