Japanese Super EASY Udon Soup Recipe きつねうどんの作り方 (レシピ) by admin May 23, 2018, 10:35 am 45 Comments cookinghowjapanesenoodleNoodle SouprecipeUdonudon noodleUdon Noodlesudon recipeudon soupudon soup brothwashokuうどんきつねうどんレシピ作り方 See more Previous article Sriracha Hummus and Veggie Cups Appetizer Recipe Next article How to Make Italian Bread Bowls | Bread Recipe | Allrecipes.com 45 Comments Leave a Reply very appetizing! I also used narutomaks for cooking Ichikaru ramen. This video is on my channel. Reply My favorite! My mouth gets watery just by looking at this haha. Reply Ummm! tasty Reply Can you also use abura age instead of inari age? I’ve seen some chefs do that. Also, how much water do you use to boil the noodles in? Reply Wonderful, thank you! Reply Simple but delicious! Reply How much dashi powder should I use? Reply Can i just use mentsuyu for the broth and spike it with dashi powder? I kinda dont have the time to be making the broth from scratch… Reply Looks amazing! Reply Thanks for sharing your recipe. I loved this udon soup.. Reply Another great recipe , straight to the point. I’ll definitely try it out. Your videos are getting more and more professional! Congrats and keep going ^^ Reply looks delicious, can't wait to try Reply My mom told me it's called kitsune because the kitsune is sly and smart. He substituted Inari age for meat so that the fellow forest creatures would be eaten in the udonburi. Reply This looks so yummy!! Reply おいしそう 😍❤ Reply Love your videos! So beautifully done. Yummy! Reply You make these Japanese meals look easy that I would like to try them but the Asian markets here in New Hampshire are dwindling. There is only 5 Asian markets in New Hampshire. I might just have to start ordering some it online. Reply It looks delicious 😋 I always wanted to try it 😩♥️, is the mirin important for the flavor ? If its , is there any substitute? Thank you so much nami -san ✨ Reply 登録者数3桁の時から応援しています📣このチャンネルの動画が本当にどタイプで大好きです！これからも頑張ってください！応援しています🌸 Reply Can I use hondashi instead? Reply Another great recipe for me to try. Thank you. Do you discard the bonito flakes after you strain them or is there a use for them? 良い仕事を続けてください！ Reply I'm always amazed at your editing and recipes 😍 I have a question about dried udon noodles. We purchased some to try but it is not the same as fresh or frozen. Do you ever cook dried udon noodles? I'm wondering if we are cooking it wrong or if it's just never going to be like fresh Reply If you're vegetarian or vegan, there are instant dashi you can use; two kinds that I recommend mixing in equal amount; konbu dashi and shitake dashi. SO easy to make a good dashi without fish. Some people press out the excess liquid from the katsuobushi, but professional's say not to as it will leave a slightly bitter taste, and to let it drip itself for a few minutes to get the moisture out. So if you don't notice a difference, it won't matter. Reply It looks nothing but very flavorful. I like that broth. Thanks Reply You make this so approachable, Nami-san! I will make this for my parents the next time I visit them. Thanks as always for your wonderful recipes! Reply HI Nami your recipe looks beautiful and delicious. It also seems like it would be easy and not take long to make. Thanks for another great video ♥ Reply I like noodles… Reply What about the noodles marked as udon that are dried and thin? Are those not real udon noodles? Reply Thank you nami Reply I love all of your cooking videos. You made it so relaxing, simple and easy to follow! Thank you for sharing the recipe! Reply Nami how to buy japanese curry roux Reply Nami how to make it vegan Reply Love me some udon! Thank you nami! Reply おいしそう！！ Reply Yum I looooove udon! When I visited Japan I had an amazing udon dish with lemon and radish at a restaurant. Is this a common way to make udon or is it something unique? I’d love to find a way to replicate it some day! Reply なみこさん,おはよう！I've always been looking for a simple recipe for kitsune udon and yours looks great! would definitely be trying this out. ありがとう！^-^ Reply I'm wondering, can you make fish cake by hand? Reply Wow, looks very yummy, i love udon noodles, thank you for your recipe. Reply What do you guys do with all the kombu kelps that you remove after using it for the flavor? It seems such an expensive waste. At least bonito flakes and kombu is really expensive in my country. I always eat it because I don't have the courage to do it otherwise! 🙂 Reply Delicious Reply Mmmmm… That taste really goood!! That taste so delicious and yummy noodles!! Great recipe!! See u anytime!! 🙂 Reply You got me at super easy Reply hello how to make meboshi? Reply I'm early! Hi Nami! <3 Reply Now I'm hungry 😆😆😆😆😄😄😄 Reply Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.