Inarizushi (Fried Tofu Pouches Filled with Sushi Rice Recipe)

We are making Inarizushi, fried tofu pouches filled with sushi rice. The tender and juicy tofu pouches with the dashi stock have a delicate homemade taste. This recipe is a delight for everyone.

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Inarizushi (Fried Tofu Pouches Filled with Sushi Rice Recipe)
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Rating: 5
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Course Lunch, Side Dish
Cuisine Japanese
Servings
pieces
Ingredients
  • 50 ml Sushi Vinegar substitute: 2 tbsp rice vinegar + 1 1/2 tbsp sugar + 2/3 tsp salt
Course Lunch, Side Dish
Cuisine Japanese
Servings
pieces
Ingredients
  • 50 ml Sushi Vinegar substitute: 2 tbsp rice vinegar + 1 1/2 tbsp sugar + 2/3 tsp salt
Votes: 1
Rating: 5
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Instructions
  1. Let’s prepare the aburaage, fried tofu pouches. Roll out each fried tofu with a rolling pin. This will make the fried tofu easy to open.
  2. Cut them in half and carefully open the pouches. Repeat the process and make 12 tofu pouches in total.
  3. Let’s remove the excess oil from the fried tofu. Put the fried tofu in a generous amount of boiling water. Cover with the drop-lid and cook the tofu for 5 minutes. This process will remove the excess oil and also soften the fried tofu.
  4. Turn off the burner and remove the drop-lid with tongs. Remove the fried tofu from the pot. Cool them down on a mesh strainer.
  5. Squeeze water out of the fried tofu. Press them firmly between paper towels to remove any excess water.
  6. Put the dashi stock, sugar, mirin and soy sauce to the skillet. Turn on the burner. Stir with a paddle and dissolve the sugar.
  7. Spread the fried tofu in the skillet in four sections. Stack the each section in three layers. Press the fried tofu with the tongs and let them soak in the dashi stock thoroughly. Put the drop-lid on, cover and simmer for 20 minutes.
  8. Remove the cover and the drop-lid. Flip the fried tofu with the paddle and tongs. Replace the drop-lid. Simmer down until all the dashi stock is evaporated. Turn off the burner. With the drop-lid still on, cool down the fried tofu and let them absorb the dashi stock.
  9. Let’s cut the ingredients for Inarizushi. Slice the carrot thinly. Stack them on top of each other and chop them into fine pieces. Chop the hijiki seaweed into fine pieces. The seaweed normally comes in dried form. Soak for 20 to 30 minutes beforehand, then rinse and drain well before use.
  10. Here we have the dried shiitake mushrooms, which were left soaked in water overnight in the fridge. Squeeze out the excess shiitake liquid. Remve the stems and slice the shiitake thinly. Chop them into fine pieces.
  11. Let's stir-fry the ingredients. Heat the small pot on the burner. Heat the vegetable oil in the small pot. Put in the carrot, shiitake mushrooms and hijiki seaweed. Thoroughly stir-fry the ingredients.
  12. Pour in the shiitake liquid. Add the sake, mirin, sugar and soy sauce. Lightly stir with the paddle. Reduce the heat to low and boil it down until all the liquid is evaporated.
  13. Let’s make sushi rice. Cook the rice with 1 tbsp sake and the dried kombu seaweed. Lightly stir with a rice paddle.
  14. Put on the kitchen gloves and remove the inner container from the rice cooker. Put the fresh steamed rice in a shallow bowl.
  15. Pour on the sushi vinegar evenly with the paddle. Quickly spread the rice in the bowl. Move the paddle in a slashing motion to keep the rice from becoming gooey. Continue to stir the rice gently while turning it over.
  16. When the rice is evenly dressed with the vinegar, cover with a tightly squeezed kitchen towel. Leave the sushi rice to rest for a while and allow the vinegar to be absorbed.
  17. While it is still warm, add the carrot, hijiki seaweed, shiitake mushrooms and toasted sesame seeds to the sushi rice. Mix the sushi rice with the paddle in a slashing motion.
  18. Let’s stuff the tofu pouches with the sushi rice. Lightly squeeze the excess stock from the fried tofu. Fold the mouths outward and shape the tofu into pouches.
  19. Shape the sushi rice into a small ball and stuff it into each tofu pouch. Adjust the shape and fold the mouth of the fried tofu. Repeat this process and make 12 pieces of Inarizushi.
  20. Here is a premade omelette sheet. This will turn into an appetizing alternative to the Inarizushi. Wrap the egg sheet around the sushi rice ball like shown in the video. Tie the egg with the string of the boiled mitsuba, Japanese wild parsley.
  21. Serve the Inarizushi and the omelette sushi on a plate. Finally, garnish with the pickled ginger.
How to Make Steamed Rice
  1. Wash and drain 300ml rice (1.27 cups) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 cups), 1 tbsp sake and 5x5cm dashi kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.
Recipe Notes
  • Inarizushi is a perfect filling for bento. Select colorful ingredients and make your bento look visually appealing.
  • Premade fried tofu pouches in a freezer bag can be stored in the freezer so you can easily prepare Inarizushi any time.
  • You can also add fried tofu on top of udon noodles, making it Kitsune Udon.
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Chicken Curry Recipe

We are making spicy and delicious Chicken Curry. This is a recipe you can’t resist and it is worth spending the time to make it.

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Chicken Curry Recipe
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Course Main Dish
Cuisine Indian, Japanese
Servings
people
Ingredients
Course Main Dish
Cuisine Indian, Japanese
Servings
people
Ingredients
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Instructions
  1. Let’s season the chicken drumsticks. Make sure to prewash the chicken and remove all the excess moisture. Sprinkle on the salt, pepper and curry powder. Flip the chicken over and then sprinkle on the salt, pepper and curry powder again. Toss to coat evenly.
  2. Let’s grate the onions using a food processor. Cut the onions in half and then into rough pieces. Put the pieces into the bowl and cover with a lid. Pulse several times and then turn on the processor. And now the onion is grated.
  3. Let’s saute the chicken. Add the olive oil to a pot and turn on the burner. Dust the chicken pieces with all-purpose flour, flip them over and dust again. Toss to coat evenly.
  4. Line up the chicken in the heated pot. Lightly brown the surface and flip them over. The curry powder easily burns so keep your eyes on it.
  5. Remove the chicken and set aside.
  6. Add a little more olive oil to the pot and drop in the grated onion. Stir the onion on high heat and reduce the liquid.
  7. Continue scraping the scorched onion off the bottom and sides and brown the onion on high heat for about 30 minutes.
  8. When it comes to the end, reduce the heat to low and carefully caramelize the onion. Add the cumin seeds, grated ginger and garlic. Stir the mixture and allow the aroma to grow stronger.
  9. Add the curry powder and saute for 2 to 3 minutes until aromatic.
  10. Add the diced tomatoes and continue sauteing the mixture.
  11. Add the water and crumble in the chicken bouillon cube.
  12. Add the yogurt and distribute it evenly. Place the chicken into the pot.
  13. Bring it to a boil on high heat and remove the foam. Cover and simmer for 25 to 30 minutes on low heat. This will allow the bone marrow to melt into a savory broth. Occasionally stir the bottom of the pot to keep it from burning.
  14. Add the salt, pepper, curry powder, garam masala spices, and the fruit jam, and distribute evenly.
  15. Cover and simmer for 2 to 3 more minutes. Turn off the burner and now the curry is ready to serve.
  16. Place the steamed rice with mixed grains and seeds onto a plate. Ladle the chicken curry next to the rice. And now, the chicken curry is ready.
Recipe Notes
  • Sauteing the onion for 30 minutes is quite a bit of work but your effort will be rewarded by the delicious chicken curry.
  • Add the powdered spices again in the final stage since they easily lose the aroma when cooked thoroughly.
  • When rushed, you may use ready to cook fried onion paste to save time.
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Mango Pudding Recipe

We are making exquisite mango pudding using a ripe mango. We adore this rich and aromatic mango pudding!

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Mango Pudding Recipe
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Rating: 5
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Course Dessert
Cuisine Chinese, Indian
Servings
pieces
Ingredients
Toppings
Course Dessert
Cuisine Chinese, Indian
Servings
pieces
Ingredients
Toppings
Votes: 1
Rating: 5
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Instructions
  1. Let’s make the mango pudding. Heat the water in a pot. When small bubbles begin to form around the entire bottom surface, remove the pot.
  2. Add the sugar and mix to dissolve. The sweetness depends on the type of mango so adjust the amount of sugar accordingly.
  3. Add the gelatin powder and completely dissolve it. There are many types of gelatin powder so be sure to follow the instructions on the package.
  4. Add the gelatin mixture to the bowl with the mango puree and mix. Add the heavy cream also. Combine the mixture thoroughly.
  5. Add the lemon juice to taste. If your mango puree is very sour, you should skip the lemon juice.
  6. Pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush, place them in the freezer for 40 to 50 minutes.
  7. Now, the mango pudding is firmed up. Spoon the lightly whipped heavy cream onto the pudding.
  8. Slice off the mango along the flat seed and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture. It is sweet and juicy but also expensive so we only used it for the topping.
  9. Cut the mango in half lengthwise and peel off the skin. Looks so delicious!
  10. Place the diced ripe mango onto the pudding. Finally, garnish with the mint leaves.
Recipe Notes
  • The type of gelatin we used is widely available in Japan and you can directly add it to hot water approximately 80 degrees Celsius. Make sure to follow the instructions for your gelatin powder.
  • To get the most out of the appetizing mango color, we didn’t add any milk at all and minimized the use of heavy cream.
  • We used a minimal amount of gelatin so it has a puru-puru, jelly-like texture.
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Mapo Tofu Recipe

Mapo Tofu is a Chinese dish but it is also very popular in Japan. The dish goes great with steamed rice!

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Mapo Tofu Recipe
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Course Main Dish
Cuisine Chinese
Servings
people
Ingredients
Chicken Stock
Course Main Dish
Cuisine Chinese
Servings
people
Ingredients
Chicken Stock
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Instructions
  1. Let's drain the firm tofu. Remove the tofu from the package. Wrap the tofu with a thick paper towel. Use a dish as a weight and let the tofu sit for 20 minutes. If the room temperature is high, let the tofu sit in a fridge.
  2. Let's cut the vegetables. Remove the root end of the garlic clove. Crush the garlic clove with the flat side of a knife. Remove the skin and chop the garlic into fine pieces.
  3. Slice the ginger thinly. Stack the slices on top of each other and cut them into fine strips. Turn the strips and chop across the ginger.
  4. Remove the root ends of the garlic chives. Cut the chives in half and chop them into half inch pieces.
  5. Here is the Chinese-style chicken stock powder. Pour hot water in the heatproof measuring cup. Stir and dissolve the chicken stock well.
  6. Dissolve the potato starch in twice its volume of water.
  7. After 20 minutes of draining, gently remove the paper towel from the tofu. Be careful not to break it. First, slice the tofu horizontally and divide into 2 blocks. Next, cut vertically across the tofu. Finally, dice up the tofu into 3/4 inch cubes.
  8. Let's make Mapo Tofu. Heat up the pan and pour in the sesame oil. Swirl the pan to coat it with oil. Stir-fry the ground pork at hight heat while breaking it into small pieces.
  9. When the pork is thoroughly cooked and the color of pork fat becomes clear, add chopped garlic and ginger and reduce the heat to medium. Stir-fry until aromatic.
  10. Move the pork to one side and make an extra space on the pan. Put the doubanjiang and tian mian jiang directly on the heated surface and fry at low heat to increase the flavor. Stir constantly to avoid burning.
  11. Mix the condiments and pork together and stir-fry until evenly browned. Add the sake and stir until the moisture is gone.
  12. Add the chicken stock, soy sauce and sake to the mixture and stir lightly.
  13. Put in the tofu cubes and gently spread them in the pan. Bring the sauce to a boil at high heat. When it boils, reduce the heat to medium low and simmer for two to three minutes. The tofu's moisture gets reduced and it will absorb the flavor of the sauce. This process will reduce the tofu's moisture and let the tofu absorb the flavour of the sauce.
  14. Add in the garlic chives and gently stir with the wooden spatula. Mix and dissolve the potato starch evenly before adding it to the Mapo Tofu. Lift the pan from the burner and pour in the potato starch while swirling the pan.
  15. Gently mix the content by sliding the spatula away from you, otherwise the tofu easily breaks into pieces. Heat over high heat for around 30 seconds and it's ready to serve.
  16. Turn off the burner and serve the Mapo Tofu in the bowl. Sprinkle on Sichuan pepper if you like the unique aroma and flavor.
Recipe Notes
  • After adding the potato starch, heat the Mapo Tofu well until thickened, otherwise it will get runny when served.
  • You can also serve the Mapo Tofu on a rice bowl, making it Mapo Tofu donburi.
  • Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores.
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Saba Misoni (Mackerel Simmered in Miso Recipe)

We are making popular Saba Misoni with fresh in-season mackerel. This dish goes great with steamed white rice.

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Saba Misoni (Mackerel Simmered in Miso Recipe)
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Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • Drop-lid otoshi buta, substitute: aluminum foil or parchment paper with several half inch holes
Course Main Dish
Cuisine Japanese
Servings
people
Ingredients
  • Drop-lid otoshi buta, substitute: aluminum foil or parchment paper with several half inch holes
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Instructions
  1. Let’s prepare the saba, mackerel fillet. With kitchen tweezers, remove the small bones from the middle of the fillet.
  2. Flip the mackerel over, cut it in half and make a shallow diagonal cut in the skin of each piece.
  3. Add water to a large amount of boiling water to bring it just below the boiling point. With a mesh strainer, submerge a piece of mackerel into the hot water. When the surface turns white, immediately drop it into a bowl of ice water. Repeat this process for the other piece of mackerel.
  4. Gently rinse the surface of the fillet and remove the moisture thoroughly with a paper towel. This process will help remove the fishy smell and clean the surface.
  5. Let’s simmer the mackerel. Combine the water, sake, sugar and mirin in a pan. Dissolve half of the miso in a ladle and then distribute it into the mixture. Turn on the burner and bring it to a boil.
  6. Place the fillet into the miso sauce with the skin side facing up. A pan or shallow pot is easy to use when simmering fish. Bring the sauce to a boil again and remove the foam with a mesh strainer.
  7. Drop in the ginger root slices and the green part of the long green onion. The onion will help cover the fishy smell.
  8. Place the dampened wooden drop-lid called otoshi buta onto the fillet to help it cook evenly. Simmer for 5 minutes on medium heat.
  9. Uncover and remove the long green onion. Ladle the broth into a bowl and dissolve the rest of the miso and then distribute it back into the pan. Adding the miso in 2 steps will help prevent the miso from losing its aroma.
  10. Add the bell pepper, cover and simmer for 2 to 3 more minutes.
  11. Uncover and remove the bell pepper before it fades in color. Ladle the miso sauce over the fillet and reduce the sauce without the drop-lid.
  12. Turn off the burner and place the fillet onto a plate. Put the bell pepper next to it and ladle the miso sauce over the mackerel. Finally, garnish with the shiraganegi, the shredded white part of the long green onion.
Recipe Notes
  • For the drop-lid you can substitute aluminum foil or parchment paper with several half inch holes. In that case, you should place some kind of small weight on top, for example a light plate.
  • Please watch our yakibuta ramen video on how to make the shiraganegi, shredded long green onion.
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Hiroshima Okonomiyaki Recipe

We are making Hiroshima Okonomiyaki with yakisoba noodles. Hiroshima Okonomiyaki is distinguished by its thin crepe-like batter and thick layers of toppings.

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Hiroshima Okonomiyaki Recipe
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Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine Japanese
Servings
people
Ingredients
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Instructions
  1. Let’s make the batter for okonomiyaki. Combine the cake flour and water in a bowl. Mix it with a balloon whisk until there are no pockets of dry flour. Let the batter sit for ten minutes in order for it to reach the correct consistency.
  2. Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
  3. Let’s make Hiroshima Okonomiyaki. Preheat the griddle to a high heat. Coat a heated griddle with vegetable oil. Stir the batter and then pour it onto the griddle.
  4. Spread the batter into a round shape using the back of the ladle. Make sure to leave a bit of batter in the bowl for later use.
  5. Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
  6. Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
  7. Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
  8. Season the pork slices with the salt and the pepper. Stir the remaining batter and pour it onto the okonomiyaki. This will help to combine the vegetables and also prevent the pork from getting tough.
  9. Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
  10. Coat the griddle with vegetable oil and add the fresh yakisoba noodles. Sprinkle on the sake, salt and the pepper. Divide the noodles in half and stir-fry the yakisoba.
  11. Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
  12. Lift the okonomiyaki with the turners and place it onto the noodles.
  13. Clean the griddle with a dampened kitchen towel and then recoat it with oil. Add the egg, break the yolk and shape it into a circle.
  14. Quickly place the okonomiyaki onto the fried egg and then flip it over.
  15. Coat the okonomiyaki with a generous amount of okonomiyaki sauce. Sprinkle on the bonito powder and the aonori seaweed. Finally, top with the chopped spring onion leaves and now it is ready to serve.
Recipe Notes
  • Preheat the griddle to a high heat to fully cook the inside of the okonomiyaki.
  • You can also use udon, soba or pasta instead of yakisoba noodles.
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Scotch Eggs (Japanese-inspired Recipe)

We are making hearty Japanese-style Scotch Eggs, in which half boiled eggs are wrapped in ground meat, breaded and deep-fried. The combination of the crispy outside and the gooey inside is so delicious. These are great for Christmas dinner. You should definitely try it out.

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Scotch Eggs (Japanese-inspired Recipe)
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Course Dinner, Main Dish
Cuisine English
Servings
people
Ingredients
Batter
Side Vegetables
  • Frying Oil
Course Dinner, Main Dish
Cuisine English
Servings
people
Ingredients
Batter
Side Vegetables
  • Frying Oil
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Instructions
  1. Let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes.
  2. Place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
  3. Look at that! The soft-boiled eggs have a jello-like texture!
  4. Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
  5. For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency like shown.
  6. Place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup.
  7. Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
  8. Add the egg-moistened bread crumbs and the chopped cabbage leaves.
  9. Combine the ingredients again. Take half of the meat in your hand.
  10. Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
  11. Dust the boiled egg with flour and wrap the egg with the meat. The flour between the egg and the meat will help to attach them firmly together. Make the thickness of the meat even and shape the scotch egg into a ball.
  12. Coat the meat with the batter.
  13. Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
  14. Let’s deep-fry the scotch eggs. Heat the oil to 170°C (338°F) in a pot. Adjust the shape and place each scotch egg into the oil.
  15. Don’t touch them until the batter firms up otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown.
  16. Remove and drain the excess oil.
  17. Place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Recipe Notes
  • Scotch eggs are an English dish and authentic recipes use a hard boiled egg and sausage meat. This version is inspired by a Japanese dish called Menchikatsu, a breaded and deep-fried ground meat.
  • Thoroughly mixing the meat and removing the air inside will help prevent the meat from cracking while deep-frying.
  • The meat is well seasoned in this recipe so you should be able to enjoy it with only mustard.
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Gyudon (Beef Bowl Recipe)

We’re making healthy, low-fat and delicious Gyudon.

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Gyudon (Beef Bowl Recipe)
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Rating: 5
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Let's prepare the ingredients for Gyudon. Cut the onion into 1cm (0.4") wedges. Separate the layers with your fingers. Grate the ginger root. Cut the scallions into fine pieces.
  2. Let’s make Onsen Tamago, which means hot spring egg in Japanese. Place 2 eggs in either a heavy pot or an earthen pot. Add enough boiling water to submerge the eggs. These eggs are often heated in Japanese hot springs.
  3. Cover and let the eggs cook for 20 minutes. Remove the eggs, and let them cool in icy water.
  4. Let's crack the eggs into a bowl and see how they look. The egg white will be softer than the yolk.
  5. Let’s parboil the beef. This will bring out the flavor and remove unwanted smell along with the excess fat. Bring water just to a boil, turn off the burner and parboil the beef.
  6. When the beef loses its red color, remove and drain well. Do not overcook the beef or it will lose its savory flavor.
  7. Let's make Gyudon. Add sake, mirin, soy sauce and sugar to a skillet. Turn on the burner and stir the mixture on medium heat.
  8. When it starts to sizzle, add the beef. Toss to coat evenly.
  9. Before the liquid evaporates too much, turn off the burner and remove the beef.
  10. Reheat the skillet and add the water, dashi stock powder, grated ginger and onion to the mixture. Stir lightly and cover.
  11. When the liquid boils, reduce the heat to low and cook for about 5 more minutes. Remove the lid.
  12. Mix in the beef. When the beef is cooked, put steamed rice in a bowl.
  13. Spoon the beef and onion along with the juices on top of the rice.
  14. Sprinkle on the spring onion leaves. Garnish with beni shoga, pickled ginger and Onsen Tamago. Finally, top with shichimi, seven flavored chili pepper.
Recipe Notes
  • A tip to making delicious Gyudon is using the thinnest possible beef slices and finding the right balance of sweetness and saltiness.
  • If sliced beef isn't available, partially freeze a block of beef and slice it as thin as possible.
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Kitsune Udon Noodles Recipe

The broth of Kitsune Udon is amazingly delicious! Kitsune refers to simmered, sweetened aburaage, thin deep-fried tofu. To make this, please watch our Inarizushi video.

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Kitsune Udon Noodles Recipe
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Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Dashi Stock
Broth
Alternative Toppings
Course Lunch, Main Dish
Cuisine Japanese
Servings
people
Ingredients
Dashi Stock
Broth
Alternative Toppings
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Instructions
  1. Let’s make the dashi stock. Remove the heads and stomachs of the dried baby sardines. Soak the sardines and the kombu seaweed in water and let it sit in the fridge overnight. Pour the water along with the baby sardines and kombu seaweed into a pot. Gradually heat the dashi stock on medium low heat.
  2. When small bubbles begin to form, remove the kombu seaweed. Simmer the baby sardines on low heat for 5 more minutes. Keep ladling out the foam thoroughly while simmering. This will help remove any unwanted flavor.
  3. Remove the baby sardines. The used kombu and the sardines can be saved and used as the ingredients of kakiage, mixed vegetable tempura.
  4. Turn off the burner and add the bonito flakes. Let it sit for 2 to 3 minutes.
  5. Then, strain the dashi stock using a mesh strainer covered with a paper towel. Lightly squeeze the bonito flakes and now the clear dashi stock for the udon is ready!
  6. Measure the dashi stock. If it is less than 600ml or about two and a half cups, add water to compensate.
  7. Let’s make the broth. Pour 600ml (2.54 cups) of the dashi stock into a pot. Add the salt, soy sauce and mirin. Turn on the burner and mix it evenly. When it begins to boil, turn off the burner. Now, the broth is ready.
  8. Let’s make the kitsune udon. Heat a bowl in a pot of hot water and remove. Place the frozen udon noodles into the boiling water.
  9. When the noodles are completely separated, turn off the burner and quickly place them into a mesh strainer. Remove the excess water thoroughly and place the noodles into the preheated bowl.
  10. Pour a generous amount of the hot udon broth over the noodles.
  11. Top with the sweetened aburaage, thin deep-fried tofu, wakame seaweed and the kamaboko fish cake. Add the chopped spring onion leaves. Finally, sprinkle on the shichimi, seven flavor chili powder to taste.
Recipe Notes
  • To make the sweetened aburaage, please check our Inarizushi, fried tofu pouches filled with sushi rice.
  • You may think that making the dashi stock takes too much time but the homemade dashi is exceptionally delicious.
  • You can substitute dashi stock powder if the ingredients are not available.
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Ikinari Dango Recipe (Delicious Local Snack in Kumamoto)

Ikinari Dango is a local dish in Kumamoto Prefecture, Kyushu. Ikinari means ‘suddenly’ and it implies you can make the dish quickly when you have unexpected guests. The combination of the tender sweet potato and the anko creates just enough sweetness.

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Ikinari Dango Recipe (Delicious Local Snack in Kumamoto)
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Rating: 5
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Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
Wrappers
Course Dessert
Cuisine Japanese
Servings
pieces
Ingredients
Wrappers
Votes: 1
Rating: 5
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Instructions
  1. Combine the cake flour and the mochiko also known as sticky rice flour. Add the salt and thoroughly mix the flour with a balloon whisk.
  2. Add the water a little at a time while mixing with chopsticks. Mix until all the flour is moistened.
  3. Press the flour with your hand to combine the dough. Then, place it onto a flat surface dusted with flour and knead the dough until it has a smooth texture.
  4. If the dough sticks, dust the surface with flour again and roll it into a cylindrical shape. And cut it into 6 equal pieces.
  5. Shape each piece into a ball. Cover the dough with a dampened towel and let it rest for 30 minutes at room temperature.
  6. Let the sweet potato sit in water for about 5 minutes to remove any unwanted flavor. Place the sweet potato slices onto a paper towel. And remove the moisture thoroughly.
  7. Let’s wrap the Ikinari Dango. Turn a cup upside down. Place the potato on the bottom and spread the anko, sweet bean paste onto it.
  8. Dust your hands with flour. And shape the dough piece into a thin flat circle. Then, cover the potato with the wrapper.
  9. Flip it over and spread the dough over the other side, completely covering the potato. Adjust the shape and place the dango onto a piece of wax paper.
  10. Working on the bottom of a cup will make it easy to wrap the dango so you should definitely try it out. Repeat the process and you’ll have 6 pieces of dango.
  11. Now, let’s cook the Ikinari Dango. Make sure the steamer is producing lots of steam and then place the dango into it.
  12. Cover the dango with a dampened kitchen towel and then cover with a lid. If you're using a pot, make sure the towel isn't touching the edge to avoid burning.
  13. Steam on medium high heat for about 25 minutes. Now, they are ready. Turn off the burner. And carefully remove the kitchen towel.
Recipe Notes
  • This local dish is originally made from cake flour but we blend in the sticky rice flour since many people nowadays tend to like soft mochi.
  • If you think your sweet potato is not sweet enough, mix some sugar into the dough.
  • You can store the dango in the freezer but make sure to wrap each piece with plastic wrap. When you thaw, microwave them until the wrappers soften.
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