Simple Kitsune Udon

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Kitsune Udon is one of the Osakan people’s soul foods. We eat Udon when we are sick, before we go for a trip, after we come back from a trip, when we feel a little bit hungry, when we have upset stomach, when we are hungover…well, in short, any time.

The most important is the combination of the Udon Soup and Sweet Kitsune Topping (Aguraage – Deep Fried Tofu Pouch). After biting the sweet and juicy Aburaage, you have to have a sip of Udon Soup straight away. Then have some Udon noodles while the flavour of the Dashi is still in your month…. So yum….  This is my comfort food. Hopefully you enjoy my home town food. Here is the recipe.

Ingredients (for 2 people)

Udon Noodles

100g Bread Flour

75cc Water

½ Teaspoon of Salt

Soup

400cc Kelp and Bonito Stock Dashi Stock

2 Tablespoons of Mirin

2 Tablespoons of Sake

1 Tablespoon of Light Colour Soy Sauce

2 pinches of Sea Salt

Kitsune Topping

2 Aburaage (deep fried tofu pouch)

160cc Kelp and Bonito Dashi Stock

1 Tablespoon of Soy Sauce

1 Tablespoon of Cooking Sake

½ Tablespoon of Mirin

½ Tablespoon of Sugar

 

1 Spring Onion – finely chopped

 

Method

  1. Make Udon Noodles. Mix water and salt. Make sure that the salt is dissolved completely. Place bread flour in a bowl. Pour the salted water over the bread flour bit by bit, while you are combining them by hand. Bring the dough together and knead it until it becomes elastic and smooth. Shape it like a ball, wrap in plastic wrap and set aside for 15-30 minutes. Keep repeating this process 3 times.
  2. Make Soup. Put all ingredients in a pot and bring it to boil. Turn off and set aside.
  3. Make Kitsune Topping. Pour boiled water (not included in the ingredient list above) over aburaage. This is to remove the excess oil from the aburaage. Cut them into 2. Place stock, soy sauce, sake, mirin and sugar in a small sauce pan and bring it to the boil. Place the aburaage into the pan. Reduce the heat to medium/low. Put otoshibuta (drop lid) on and cook it for about 5 minutes. Let it cool down.
  4. Now come back to the udon noodles. Dust the dough with flour. Roll the dough into a rectangle about 5mm thick. Fold the dough into 3. Cut the folded dough into thin strips. Dust the noodles with flour, and pick and unfold the noodles one by one. Cook the noodles in boiling water for about 10 minutes. Drain and wash them with cold water.
  5. Place the udon noodles in a serving bowl. Pour the soup over the noodle and top with Kitsune and chopped spring onions.

 

 

 

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Hot and Sour Soup with Salmon

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My version of Chinese Hot and Sour Soup. It might be an old remedy, but, I somehow believe in Ginger and Garlic to beat a cold. I like cooking this soup when my family is not feeling 100% in the cold winter.

While I use Salmon in this recipe, you can use a different protein instead (I reckon Chicken works very well). You can also use any vegetables in your fridge too.

One thing I recommend not to remove is Dried Shiitake Mushrooms, since Shiitake stock adds the rich flavour into the soup. Hope you enjoy the recipe.

 

Ingredients (Serve for 3-4 people)

For Broth

500ml Chicken Stock

500ml Soaking Liquid of Dried Shiitake Mushrooms – see “For other ingredients” and Method 1 below

1.5 Tablespoons of Light Soy Sauce

A pinch of Sea Salt

2 Tablespoons of White Vinegar

3 Teaspoons of Corn Starch

½ Teaspoon of Sesame Oil

For Salmon

180 – 200g Salmon Fillet – skin removed, chopped into small bite size pieces

1 Teaspoon of Soy Sauce

1 Teaspoon of Cooking Sake

For Other Ingredients

25g Dried Shiitake Mushrooms + 500ml of Water to reconstitute them – keep the soaking liquid

1 Onion –sliced

1 Carrot – cut into long sticks

1/6 Chinese cabbage – cut into small bite size pieces

1 Green Capsicum – sliced

1 or 2 bird eye red Chili (depends on your liking) – finely chopped

2 cloves of Garlic – finely chopped

10g Ginger – finely sliced

80g Dried Potato Noodles (“Malony” in Japanese, you can use Glass Noodles instead)

10 Green Beans – ends trimmed and cut to the same length as the sliced green capsicum

5 florets of Broccoli – separate into smaller florets

1 Egg

 

Method:

  1. Preparation of Dried Shiitake Mushrooms. Rinse the Shiitake. Soak them in 500ml of water to reconstitute. This will table about 10-15 minutes. If you are in a hurry, use warm water instead of cold water. Once they are reconstituted, slice them finely. Keep the soaking liquid.
  2. Preparation of Salmon. Cut and place the Salmon into a small bowl. Marinade the Salmon with Soy Sauce and Cooking Sake. Put it aside.
  3. In a large pot, put Shiitake, Onion, Carrot, Chinese cabbage, green Capsicum, Red Chili, Garlic and Ginger with Chicken Stock and the Shiitake Soaking Liquid. Bring it to a boil. Turn heat to low/medium and simmer it for 15 minutes with a lid on.
  4. Add Light Soy Sauce and a pinch of Salt. Simmer it for 10 minutes with the lid on.
  5. Add Dried Potato Noodles, Green Beans, Broccoli and the Salmon including the marinade to the pot. Put the lid back on and keep simmering for 10 minutes.
  6. Add White Vinegar and stir gently.
  7. Take 2 ladles of the broth out from the pot to a bowl. Add Corn starch to the bowl and whisk it until the Corn Starch is completely dissolved. Add the mixture to the pot and mix it into the soup gently. Add Sesame Oil.
  8. Beat an egg and pour it over the surface of the soup. Turn a heat off. Put the lid on and let it sit for 10 seconds. Serve while it is hot.

 

Snow Soup (Mizore Jiru) – dedicated to John

Winter is coming….

What would you like to eat on a freezing cold night after coming home from work? For me, it is Daikon (Chinese radish). It might not be a commonly used vegetable here in Australia, considering that I am still facing the question of its name at the cashier in the supermarket. It is versatile as it can be eaten raw, cooked or pickled. The great news for me is that I found it much cheaper in Perth than in Brisbane. Sorry Brisbane people!

Daikon gets sweeter and juicer in winter, while in summer, Daikon contains more sharpness and spiciness. Although I like Daikon in summer as well, I just love the sweet and juicy version. I hope I can introduce as many Daikon Recipes as I can during the winter.

My first Daikon dish in the blog is Mizore Jiru (Snow Soup). Mizore is meteorological phenomenon of mixture of snow and rain in Japanese. We think that grated Daikon on/in hot ingredients looks like Mizore so we name dishes from that. It is so appropriate in winter! I call it snow in English just for convenience. I also thought that “Snow” sounds more dramatic than “meteorological phenomenon of mixture of snow and rain”….

What would you think of from “snow”? For me, especially recently, it is John (Hope a few ladies agree with me!). AS the world seems to be, my husband and I are also into GoT. The show is really addictive and we cannot stop looking forward to it. Although there are so many attractive characters, John Snow has been in charge of my visual department. It has been awhile since Season 5 finished, but I still cannot accept the fact that he is dead. All we talk about GoT is, “Do you think that he’s really gone for good?”.

So here are our speculations based on my hope.

  1. He is dead and all gone. Mo more John Show.
  2. The Red Woman will revive him.
  3. He will be back as a white walker and become leader of the while walkers.

What do you think? Or what would you like to think? I guess we have to wait for a while to find out. Until then, let’s enjoy the soup and think about him.

Snow Soup with Tofu – Tofu no Mizore Jiru

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Serving : 2

ingredients:

10-12cm of Daikon (Chinese Radish) – grated

150g Silken Tofu – cut into 4

A small amount of Broccoli – cut into small size

400cc of Water

1&1/3 Teaspoon of Dashi Powdwe

1 Teaspoon of Soy Sauce

Katsuo Bushi/Hana Gatsuo (Bonito Flake) + a small amount for decoration

Method:

1. Boil Water in a small pot. Reduce to low heat and add Dashi Powder and Soy Sauce.

2. Add Broccoli. Once it is cooked, add Tofu.

3. Once Tofu is warmed up, add Daikon and Bonito Flakes and stir them gently. Tofu does not need to be cooked too long as Tofu is already edible and it looses silkiness.

4. It is ready to serve when the soup is warmed up. It a small amount of Bonito Flakes on top for decoration.

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