Super EASY Udon Soup Recipe きつねうどんの作り方 (レシピ)


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  1. 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.

  2. 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.

  3. 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 ✨

  4. 登録者数3桁の時から応援しています📣

  5. 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

  6. 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.

  7. 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 ♥

  8. I love all of your cooking videos. You made it so relaxing, simple and easy to follow! Thank you for sharing the recipe!

  9. 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!

  10. 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! 🙂

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