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  • 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.

Hi, I’m Francis,

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