Kitsune Udon which is one of the most popular, classic Japanese noodle dish which can be easily found in the menu list at any of the Japanese restaurants that you visit in Malaysia. Today, we decided to try making our very own home cook version of Kitsune Udon, topped with fried tofu pok, fish cake and Shimeji Mushroom.
Our very own ingredient preparations are as below. Portion is suitable for 2-3 persons.
1. Japanese Udon Noodles
2. Dashi Powder
3. Shimeji Mushroom
4. Fishcake
5. Fried ToFu Pok
6. Soy Sauce
7. Pepper (Optional)
Watch how to make Kitsune Udon.
Preparation Steps:
(A) Main Ingredients
1. Cut the fish cake into thin slices and set aside.
2. Cut the fried tofu pok into halves and set aside.
3. Prepare 50g of Shimeji mushrooms.
4. Set aside 2 packets of Japanese Udon noodles.
1. Prepare 800ml of water over medium high heat in seperate pot. Once water is boiling, pour in 1
packet of the Dashi powder and stir well.
2. Add in 2tbps of Soy Sauce for additional flavoring.
1. Boil seperately 800ml of water over medium high heat. Once the water is boiling, add in the
Japanese Udon. Stir the noodles occasionally to break them apart. Boil approximately 5-10mins
until the noodles are soft and can be seperated easily.
2. Pour the noodles into the colander to drain the water away and seperate the noodles accordingly
into individual servings.
3. Next, boil the Shimeji mushroom quickly for 3mins before adding it into the meal.
4. Finally, add in the fishcake, fried tofu pok, Shimeji Mushroom to the Japanese
noodles and pour the dashi broth over.
Note: You may add in pepper based on your preference.
With all the quick and easy steps above completed, the meal is ready to be serve in less than an hour 😋😋 ~ ITADAKIMASU!! 💗💗
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