One of My favorite foods is Udon. Udon is a white noodle made from wheat flour. It is thick and soft. We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue
Thank you, Marc, for this simple, delicious vegan version of Kitsune Udon. I grew up in Hawaii eating Inarizushi. I sometimes have a "jones" 😊 for aburaage, and this marvelous soup with its next-level Inari Age will definitely satisfy that craving.
Wow, Marc! What a total feast! This video is so appealing to every sense. I love your shirt! You have the best taste in clothes! The music is so soothing, just like the soup. The dinnerware is adorable! I love learning how to make interesting garnishes, too. I kinda forget to do that. Every time you eat one of your dishes I am jealous! That slurp was epic! Thank you for ALWAYS making my Sundays better!😍👏💖
Thanks Kathy, your comment got my morning off to a good start 😄 In Japan it's considered rude to cut noodles off with your teeth and I'm always getting called out for doing it, so I was making a conscious effort not to do it, but then I had stuffed so many noodles in my mouth at once it was quite an mouthful😅 I guess the trick is to get only one or two noodles in your mouth at once, but it's hard to change old habits.
❤️I’m a big fan of eating & cooking with tofu. Tofu is seriously underrated. It is so versatile. I want to try this recipe. I make cooking videos too. So many people are surprised to see how we can make tofu look and taste so good! 👍🏻 thank you for sharing your yummy recipe! ❤️
I just moved to Japan and your channel is such an amazing help for figuring out what certain ingredients are and how to use them! I made this recipe and it turned out great! Thank you so much for sharing it!
That's so great to hear! I'm glad to hear you enjoyed this! My recipes are written to try and account for the availability of ingredients in the US, but I'm based in Japan, so I'm always happy to help you find the Japanese names for ingredients if you need help.
Thank you, this is one of those dishes that was a gateway into Japanese food for my non-Japanese family. It’s beloved, and I always make it with vegan stock, but yours is bound to be tastier since I cut corners sometimes and just use mushroom stock concentrate. This, along with onigiri, are always what my daughter asks for when she needs comfort food. I love your recipe, and I am sure it’ll be what I use from now on - it just makes sense. Thank you again.
Thank you for sharing how you got into Japanese food! My mom used to make a bowl of kitsune udon for me when I had a particularly rough day at school so this is definitely a comfort food for me as well! I hope you and your family enjoy this version!
I'm lucky to have a Japanese store near me so I was able to get just about everything authentic from this video and today was the day I decided to work on my cooking skills so I followed this video for the first time ever and I gotta say you were right about the Umami flavors being "1 + 1 = 5"! My Kitsune Udon was terrible looking compared to yours but it still tasted deeeeeeelicious! Itadakimasu!
Wow that was quick! I'm so glad to hear you enjoyed this. BTW the shiitake + konbu dashi for this can be used in any of my recipes calling for dashi including miso soup.
Looks delicious. Love the use of usukuchi soy sauce for a lighter base. I have Haku - Takuko White Shoyu, is this a good soy sauce to use?. I primarily use it for Chawanmushi. Can’t wait to make this for a cold wintery days meal. I’ll be adding some enoki and oyster mushroom for more texture and a side of spinach and carrots for more color and extra vegetables . Will definitely try to make fresh udon noodles from your recipe. This is going to be a fun meal prep. Could you share more recipes that uses the usukuchi type soy sauce or recipes from the Kansai region of Japan ? I’d love to have more recipes that can use the lighter soy sauce. Thank you.
Thanks Irene! White soy sauce has been fermented for even less time than usukuchi. It's great when you don't want the dark color or strong flavor of soy sauce (i.e. when you'd normally use salt). Yes it will work for this, as well as any other dish calling for soy sauce. Just be aware that it will have a much milder (more bland) taste than using soy sauce that's been fermented for longer. As for recipes using usukuchi, I have quite a few on my site, but really you can use it interchangeably with regular soy sauce (just reduce the amount slightly to account for the higher salt content).
As always, love the coincidentally vegan recipes! I recently just got some dried shiitake, so I'm definitely gonna try this with your homemade udon recipe Side note: This is the second channel I've seen that "laying the noodles" flat thing, but the first time was for ramen. Is that a common thing to do for noodle soups in Japan?
Thanks Casey! The laying noodles flat thing is kind of like how pasta is often presented in a mound (by twirling it up with tongs in a ladle). It's mostly a presentation thing, but it does create a flat surface on top that makes it easier to place the toppings without having them side to one side or the other.
Hi Joseph, konbu is a very different type of seaweed from nori. It's like the difference between onions and lettuce. The purpose of the konbu is to add umami to the broth which you won't get from the nori, and the nori will disintegrate in the stock turning it into a black sludge.
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Here's how to make handmade udon noodles: ruclips.net/video/J_AGzUpGQpM/видео.html
One of My favorite foods is Udon. Udon is a white noodle made from wheat flour. It is thick and soft. We can make noise when eating these noodles. Slurping when we eat hot Udon helps prevent us from burning our tongue
Thank you, Marc, for this simple, delicious vegan version of Kitsune Udon. I grew up in Hawaii eating Inarizushi. I sometimes have a "jones" 😊 for aburaage, and this marvelous soup with its next-level Inari Age will definitely satisfy that craving.
You're welcome! I know what you mean, and this is a lot simpler to put together than Inarizushi, so I usually make this when I'm craving inari. 😄
Thank you for always telling me delicious recipes. I really like the visual beauty, too.😀
Thanks, and you're welcome!
So simple! I might have found tonight's dinner 🥣
I hope you enjoy it!
Ahh this simple food I like!! Thanks Marc
You're welcome Anindita!
Wow, Marc! What a total feast! This video is so appealing to every sense. I love your shirt! You have the best taste in clothes! The music is so soothing, just like the soup. The dinnerware is adorable! I love learning how to make interesting garnishes, too. I kinda forget to do that. Every time you eat one of your dishes I am jealous! That slurp was epic! Thank you for ALWAYS making my Sundays better!😍👏💖
Thanks Kathy, your comment got my morning off to a good start 😄 In Japan it's considered rude to cut noodles off with your teeth and I'm always getting called out for doing it, so I was making a conscious effort not to do it, but then I had stuffed so many noodles in my mouth at once it was quite an mouthful😅 I guess the trick is to get only one or two noodles in your mouth at once, but it's hard to change old habits.
Looks amazing will sure to try🙌🏻
Thanks Gail, I hope you enjoy it!
❤️I’m a big fan of eating & cooking with tofu. Tofu is seriously underrated. It is so versatile. I want to try this recipe. I make cooking videos too. So many people are surprised to see how we can make tofu look and taste so good! 👍🏻 thank you for sharing your yummy recipe! ❤️
You're welcome thanks for dropping by!
I just moved to Japan and your channel is such an amazing help for figuring out what certain ingredients are and how to use them!
I made this recipe and it turned out great! Thank you so much for sharing it!
That's so great to hear! I'm glad to hear you enjoyed this! My recipes are written to try and account for the availability of ingredients in the US, but I'm based in Japan, so I'm always happy to help you find the Japanese names for ingredients if you need help.
You are a magician, Marc! 😻
Thank you 😊
Great recipe!
Thanks!
Thank you, this is one of those dishes that was a gateway into Japanese food for my non-Japanese family. It’s beloved, and I always make it with vegan stock, but yours is bound to be tastier since I cut corners sometimes and just use mushroom stock concentrate. This, along with onigiri, are always what my daughter asks for when she needs comfort food. I love your recipe, and I am sure it’ll be what I use from now on - it just makes sense. Thank you again.
Thank you for sharing how you got into Japanese food! My mom used to make a bowl of kitsune udon for me when I had a particularly rough day at school so this is definitely a comfort food for me as well! I hope you and your family enjoy this version!
Really glad to see a vegan recipe, awesome!
Thanks! I try and do at least one plant-based recipe a month. Here's a link to all of my past recipes: norecipes.com/diet/vegan/
I like udon‼️ Looks so yummy😋
Amazing inari recipe👍
Thank you for sharing🙏 Have a nice day✨
Thank you! I hope you're holiday season is off to a good start!
Amazing this soup looks very delicious. Thank you.
Thanks Leslie!
so delicious!!
Thanks!
Love it!
Thank you!
I'm lucky to have a Japanese store near me so I was able to get just about everything authentic from this video and today was the day I decided to work on my cooking skills so I followed this video for the first time ever and I gotta say you were right about the Umami flavors being "1 + 1 = 5"! My Kitsune Udon was terrible looking compared to yours but it still tasted deeeeeeelicious! Itadakimasu!
Wow that was quick! I'm so glad to hear you enjoyed this. BTW the shiitake + konbu dashi for this can be used in any of my recipes calling for dashi including miso soup.
Looks delicious. Love the use of usukuchi soy sauce for a lighter base. I have Haku - Takuko White Shoyu, is this a good soy sauce to use?. I primarily use it for Chawanmushi.
Can’t wait to make this for a cold wintery days meal. I’ll be adding some enoki and oyster mushroom for more texture and a side of spinach and carrots for more color and extra vegetables .
Will definitely try to make fresh udon noodles from your recipe. This is going to be a fun meal prep.
Could you share more recipes that uses the usukuchi type soy sauce or recipes from the Kansai region of Japan ? I’d love to have more recipes that can use the lighter soy sauce. Thank you.
Thanks Irene! White soy sauce has been fermented for even less time than usukuchi. It's great when you don't want the dark color or strong flavor of soy sauce (i.e. when you'd normally use salt). Yes it will work for this, as well as any other dish calling for soy sauce. Just be aware that it will have a much milder (more bland) taste than using soy sauce that's been fermented for longer. As for recipes using usukuchi, I have quite a few on my site, but really you can use it interchangeably with regular soy sauce (just reduce the amount slightly to account for the higher salt content).
Nice video 👍🔔🔔👈💐💐
Thanks!
As always, love the coincidentally vegan recipes! I recently just got some dried shiitake, so I'm definitely gonna try this with your homemade udon recipe
Side note: This is the second channel I've seen that "laying the noodles" flat thing, but the first time was for ramen. Is that a common thing to do for noodle soups in Japan?
Thanks Casey! The laying noodles flat thing is kind of like how pasta is often presented in a mound (by twirling it up with tongs in a ladle). It's mostly a presentation thing, but it does create a flat surface on top that makes it easier to place the toppings without having them side to one side or the other.
Woahhhhhhhh 😌😌😌😌🤤🤤🤤🤤
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❤️❤️❤️❤️❤️❤️❤️❤️
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🤩🤩🤩🤩
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Hi Marc. Can I substitute yaki sushi nori for kombu? Thanks.
Hi Joseph, konbu is a very different type of seaweed from nori. It's like the difference between onions and lettuce. The purpose of the konbu is to add umami to the broth which you won't get from the nori, and the nori will disintegrate in the stock turning it into a black sludge.
@@NoRecipes Thanks Marc, good to know! I’ll look for konbu at my local Japanese market and give it a try.
The link to the recipe is not for udon soup! It is for red bean paste. Can you share a link for this soup? 😀
Yikes sorry about that, it's fixed now.
First comment below!! haha
😆