Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the dashi stock.
Pour the water along with the baby sardines
and kombu seaweed into a pot.
Gradually heat the dashi stock on medium low heat.
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.
Now, remove the baby sardines.
Chef saves the kombu and the sardines
to use as the ingredients for kakiage, mixed vegetable tempura.
Turn off the burner
and add the bonito flakes.
Let it sit for 2 to 3 minutes.
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!
Measure the dashi stock.
If it is less than 600ml or about two and a half cups,
add water to compensate.
And now, let’s make the broth.
Pour 600ml 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.
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.
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 pre-heated bowl.
Pour a generous amount of the hot udon broth over the noodles.
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.
You may think that making the dashi stock takes too much time
but the homemade dashi is exceptionally delicious.
To make the sweetened aburaage,
please watch our video on how to make Inarizushi,
fried tofu pouches filled with sushi rice.
You can substitute dashi stock powder
if the ingredients are not available.
Good luck in the kitchen.