Comments on: Udon Recipe (Kitsune Udon and Dashi)

By: Basic Udon with Pan-Fried Tofu « Big Scary Kitchen

Basic Udon with Pan-Fried Tofu « Big Scary Kitchen — Sat, 20 Feb 2010 08:04:54 +0000

[...] coming to less than five dollars and made a make shift Udon. I’d like to note that Rasa Malaysia and La Fuji Mama have great recipes for dashi from scratch. I didn’t make the broth from [...]

By: Rose

Rose — Fri, 18 Sep 2009 18:34:05 +0000

Just imagine how much PBJ and a pack of Cheetos along with other fast-food American mothers packed brought childhood obesity. Now it’s time for them to abhore fatty food and learn from your mother’s wisdom. You grew up to be such a talented, healthy, (and pretty!!) cook and I really admire you for overcoming dreadful moments from the kindergarten.

By: glidingcalm

glidingcalm — Mon, 09 Mar 2009 01:37:49 +0000

oh my gosh. i adore kamaboko!! I wish I knew where to get it near-by!! I ALWAYS stuff my face when I go home from college!!

By: Carolyn Jung

Carolyn Jung — Tue, 17 Feb 2009 21:40:00 +0000

It’s freezing and raining here. A huge bowl of udon would be just the ticket on a day like this.

By: Marc @ NoRecipes

Marc @ NoRecipes — Tue, 17 Feb 2009 07:06:00 +0000

@Rita, While you could use just kelp or a combination of kelp and shiitake for your stock, to get the truly authentic flavor it needs the dried fish.

Most restaurants use the dried powdered dashi which is typically a combo of dried seafood with MSG although there are some brands that have MSG-free powdered dashi.

By: Rita

Rita — Tue, 17 Feb 2009 05:45:00 +0000

Marc, any suggestion for vegetarians that want to have the same great japanese flavours in a soup? How do they do at restaurants I wonder…huummm…. Great post, thanks so much for sharing your knowledge with us.

By: Marc @ NoRecipes

Marc @ NoRecipes — Tue, 17 Feb 2009 04:30:00 +0000

@Vegetable, I’m sure they weren’t trying to be mean, kids are just very honest. I know what you mean about wanting wanting to go to J restaurants all the time, unfortunately I think it’s also probably the most expensive Asian food.

By: white on rice couple

white on rice couple — Mon, 16 Feb 2009 22:39:00 +0000

Marc, I completely agree with you about dashi. Since I started cooking with it, there’s no comparison to the flavors and umami.
This is a beautiful and delicious dish! Wish I had a bowl of this beautiful noodle comfort today.

By: Mike

Mike — Mon, 16 Feb 2009 21:30:00 +0000

I am so glad you guest post on Rasa Malaysia, and very happy to have discovered your blog. Love the detailed write up about the ingredients and the recipe. Dashi is so good and healthy even French chefs use them nowadays.

By: vegetable

vegetable — Mon, 16 Feb 2009 21:22:00 +0000

Mean kids. Take comfort in that what you were eating was so much better than that processed drek.

Love kitsune soba. And since I lived in Japan for 9 years I'm thoroughly missing it and much else these days, that is, when I don't cook at home or go to my favourite J. restaurant. Trouble is, I want to do that almost every day.

Thanks for the recipe. :)