Japanese food culture holds many polarizing foods that either you develop a taste or dislike entirely. Foods with disagreeable odors and pungent flavors may be popular with a particular group. However, some prefer to avoid consuming them despite their surprising health benefits.

Natto is one of the polarizing superfoods relished by the Japanese, particularly in Hokkaido, Tohoku, and Kanto. It is slimy and stinky yet an excellent source of probiotics. If you are a health freak or are excited to know about “What is Natto Japanese Food,” here is all you need to know.

What is Natto Japanese Food?

Natto is the Japanese name for fermented soybeans. The Bacillus subtilis bacteria bring about the fermentation of soybeans, and the elevated temperature favors the approach. The result is sticky and stinky soybeans covered with thick brownish-white mucilage and a pungent odor. Moreover, this Japanese superfood has an unpleasant appeal and flavor that not everyone can develop.

In Japan, you may find children having natto in their breakfast or as an afternoon snack. This bizarre Japanese staple is served with white short-grain rice seasoned with karashi mustard and soy sauce and topped with raw egg yolk. Furthermore, due to the health benefit, Japanese consume natto despite the disagreeable texture and savor.

Types of Natto

Based on the flavor, there are two popular varieties of natto:

• Daitokuji/ Temple/ Hama-natto (salted natto)
• Itohiki natto (unsalted- The most commonly consumed variety in Japan)

Moreover, there are seven types of natto based on the bean size. Nevertheless, these varieties also differ in color.

1. Crushed Natto (Hikiwari Natto)
2. Extremely small (Cho-Gokusho Natto)
3. Very small (Gokusho Natto)
4. Small (Ko-Tsubo Natto)
5. Middle (Chu-Tsubo Natto)
6. Large (O-Tsubo Natto)
7. Giant (Ootsubu Natto)- The most pungent

In Japan, small natto may be more popular than middle to large-sized fermented soybeans. Moreover, crushed natto is light brown colored, whereas small ones are deep brown due to the variation in the fermentation period. Hikiwari Natto has a short fermentation duration which is why it has a relatively less intense flavor and odor than the Kotsubo variety. Nevertheless, the former is an enriched vitamin K source and easy to digest.

What Does Natto Taste Like?

Due to the intense ammonia-like odor, it’s tough to cognize and compare the taste of natto with some other edible. However, some thought that natto savoriness resembles that of intensely aged cottage cheese or brie. Still, some believe that natto’s potent odor is reminiscent of mold or bacon. This Japanese delicacy is bizarrely gooey and sticky, with intense flavor and a pungent aroma. These peculiarities vary depending on the batch, environmental conditions (warmth), culture quality, and fermentation period.

How to Make Natto?

• Wash the soybeans and soak them in about 6 cups of water for about 12 hours. (the colder the weather, the longer the soaking time)
• Strain the soybeans and boil them in fresh water for about 3 hours till tender yet firm.
• Using this boiling water, sterilize your cooking utensils, e.g., colander, casserole dish, and spoon.
• Strain the boiled soybeans using a colander and pour them into a casserole dish.
• Preheat the oven to 100 degrees Fahrenheit. Add about three tablespoons of water and mix the beans thoroughly. Now, add the natto culture packet to it and spread it evenly.
• Cover the casserole with aluminum foil, prick small holes, and place the dish in the oven for one day. Make sure to maintain adequate warmth, moisture, and darkness.
• Natto superfood is ready to add to your delectable recipes.

Natto Recipes

You can try the following:

• Natto with toast topped with mustard, mayo, and spring onions
• Natto with white short-grain rice
• Natto miso soup
• Natto packed in the omelet
• Natto with sushi
• Natto with noodles

The Secret To Tasting Good Natto

The following are the seasonings, herbs, and condiments you can add to make natto taste good. These ingredients suppress the bitterness of natto and bring out the umami flavor to make each bite delectable. These are:

• Soy sauce
• Lemon Juice
• Karashi mustard
• Dashi paste
• Mayonnaise
• Sesame seeds
• Seaweed
• Spring onions
• Kimchi
• Canned Tuna

Nutrition and Health Benefits of Natto Japanese Food

Natto is a rich source of proteins, vitamins, and minerals and is low in calories. It contains vitamins B2, B6, C, E, and K2, iron, zinc, magnesium, selenium, copper, and potassium. Moreover, natto packs many probiotics required for healthy gut functioning. Probiotics also help with digestion problems like bloating, constipation, diarrhea, and inflammatory bowel disease/syndrome.

Moreover, vitamins and minerals in natto boost the immune system. Vitamin K2 helps absorb calcium and is so beneficial for bone health. Furthermore, nattokinase (enzyme) helps regulate blood pressure and acts as a blood thinner. Being low in calories and the presence of dietary fiber and probiotics, natto maintains a healthy lipid balance.

FAQs

Where to Buy Natto?

Natto is readily available at grocery stores in Japan. Outside Japan, you may find this Japanese delicacy in Asian supermarkets. Nevertheless, you can also shop for it fresh online and make it yourself. For the latter purpose, you should buy a starter culture available almost everywhere.

How to Enjoy Natto?

Stir the natto speedily with a spoon or fork about 50 to 150 times to make it thick and puffy. Next, pour it into a bowl of white short-grain rice, season it with mustard and soy sauce, and top it with chopped green onions and egg yolk. Enjoy it to the fullest!

Why is Natto Sticky?

The boiled or steamed soybeans fermentation with Bacillus subtilis var. natto makes natto. During this process, bacteria break proteins into amino acids. Particularly the formation of long folded glutamic acid chains (resembling cheese threads) gives the beans a sticky and gooey appearance.

Why Do Japanese Eat Natto?

Japanese eat natto regardless of the disagreeable savoriness due to its plethora of health benefits. This Japanese superfood benefits gut health and promotes heart and bone health. In addition, natto boosts the immune system and improves general fitness.

Is Natto suitable for everyone?

It’s a common question of who should not eat natto; people with bleeding disorders or those on antihypertensive medication should avoid natto. Due to the presence of antinutrients, women and children should take them with care to prevent the risk of hyperplasia. Moreover, natto may cause allergies in some individuals and interacts with many medications. Consume it with caution.

Also Read: What Is Uni Japanese Food? Discover The Japanese Delicacy

What Is Uni Japanese Food? Discover The Japanese Delicacy

 

Uni (pronounced as ‘oo-nee’) in Japanese means sea urchin. This spiny globular animal lives on the seabeds of oceans and feeds on algae. There are about 950 species of uni sea urchin, out of which only 18 varieties are edible. It is a famous delicacy in Japan and is becoming increasingly popular worldwide. Want to know more about Uni sea urchin? The following is an engaging guide to “What is Uni Japanese Food?”, “What Does Uni Taste Like?” And its health benefits.

What is Uni Japanese Food?

Uni Japanese food is an edible fleshy part of sea urchin, also known as sea urchin roe erroneously. Roe in Japanese stands for eggs. Nevertheless, the edible part of a sea urchin is its gonads, the reproductive organ that produces eggs (roe). It is a five-folded fleshy meat resembling the shape of a cow tongue. Uni has a creamy and custardy texture and briny to umami flavor. Moreover, the fresh and high-quality uni is yellowish gold to bright orange from the inside. However, the outside spiny tentacular shell is either purple or red.

Types of Uni

There are two types of uni based on their coastal origins: West coast uni and East coast uni. West coast uni is deep gold to orange colored and has a thicker texture with a mild salty flavor. In contrast, East coast uni sea urchin is bright yellow-hued, firmer, and has a strong umami flavor. Due to their respective flavors, West coast uni goes best with sushi, whereas East coast uni complements pasta. However, both varieties give a creamy and custardy feel to the mouth.

Japanese Varieties of Uni

In Japan, two popular varieties of uni are Murasaki uni and Bafun uni.

Murasaki Uni

Heliocidaris crassispina (sea urchin) has a dark purplish-hued spiny shell with a mustard yellow inside fleshy meat. Its harvesting occurs throughout Japan; however, one of its varieties, Kita-Murasaki, is gathered in (Hokkaido) Northern Japan. It is famous for its bigger size and mild flavor compared to other sea urchins. While Murasaki is clear, sweet, and less briny in taste, Kita Murasaki is sweeter, making it an ideal choice for newbies.

Bafun Uni

Bafun uni is botanically known as Hemicentrous pulcheririmus, commonly called horse poop uni. The outside spiny shell is dark brownish colored, whereas the inside meat is bright orange. Its harvesting occurs precisely by professional scuba divers in the deep oceans of Northeast and Southern Japan. Moreover, bafun uni has an assertive umami flavor with a hint of bitterness. One of its varieties, Ezo bafun sea urchin, gives an umami flavor following the burst of sweetness in the mouth. Due to this exotic amalgamation of savoriness and complicated harvesting, many exclusive sushi shops prefer bafun over Murasaki uni.

What Does Uni Taste Like?

Uni Japanese food has a blend of exciting flavors such as sweet, bitter, briny, and umami. This savoriness varies with the species; for example, Murasaki uni is less salty and sweet, whereas Bafun uni is more umami and bitter. In short, uni sea urchin has a taste that you either develop and indulge in its savoriness or completely hate. People who haven’t tried it before should try Murasaki uni because of its relatively sweeter taste.

Is Uni Cooked or Raw?

Uni food is a delicacy worldwide, particularly in Japan. Usually, the Japanese relish raw uni by draping it over sushi rolls and sashimi. However, in other countries like Italy and France, people love eating it with rice and buttered baguette, respectively. In short, you can savor uni sea urchin raw, steamed, or grilled. Before serving and cooking, wash the uni deeply to avoid sand or grittiness.

Uni Recipes Round The Globe

Uni Sushi

Uni sushi, also known as nigiri sushi, is a popular dish in Japan. It consists of uni (sea urchin) draped over sushi rolls. For this purpose, Japanese chefs prefer West coast uni, Murasaki, and Bafun uni for their exclusive flavor and texture.

Uni Butter

In France and NY, people love consuming uni with fresh baguettes toasted in butter and seasoned with garlic and lemon.

Uni Pasta

Particularly in Italy, uni pasta is the most loved and fancy dish. It consists of thin noodles or spaghetti served with creamy, delicious uni sauce seasoned with butter.

Health Benefits of Uni Japanese Food

• Enriched with vitamin B1 and B2 that boosts mind and body health
• Packed with vitamin A, which helps with eye health and stimulates the immune system
• Rich source of Vitamin E, a powerful antioxidant that helps fight free radicals and prevents aging
• It contains Omega-3 fatty acids ideal for heart and brain health and helps regulate cholesterol levels.
• Comprises iodine, required for normal thyroid functioning

Why is Uni So Pricey?

The reasons why uni Japanese food is so pricey are:

• The intensely laborious harvesting procedure done by scuba divers
• Hand-picking of sea urchins
• Shortage of sea urchins in some areas due to overharvesting
• Difficulty cleaning it perfectly

FAQs

When Is The Peak Season for Uni?

It’s best to consume uni Japanese food from April to September since the sea urchin is fresh and delicious at this time. Out of season, you may find it with less meat and watery consistency.

How To Identify The Highest Quality Uni?

The highest quality uni sea urchin is brightly hued. Moreover, it has a firm and thick custardy texture with no signs of liquid leakage in the package. Also,  it would be best if you prevented buying low-price uni because it can be of cheap quality.

How To Store Uni?

Uni is best stored in a refrigerator since freezer ice can deteriorate its creamy consistency. You can keep the raw uni for about two days and the cooked uni for about five days in a fridge.

Consequences of Uni Overharvesting

About 50 million tons of uni is harvested annually, which may cause a rapid decline in the sea urchin population. Right now, hand-picking and lab-grown sea urchins are two sustainable approaches that can regulate this marine life. Nevertheless, this issue needs more careful consideration.

Also Read: What is The Difference Between Chinese and Japanese Food?

What is The Difference Between Chinese and Japanese Food?

Asian cuisine is authentic and traditional cookery enriched in flavors and aromas of Asian condiments and spices. The enormous gastronomy accompanies Southeast, East, Central, and Middle East cuisines. Chinese and Japanese cuisine falls under East Asian cookery, where the key ingredients are rice, noodles, garlic, ginger, onions, sesame seeds, tofu, soya, and vinegar.

Moreover, rice is the staple of Asian cuisine; Chinese rice tends to be long, while Japanese rice uses short-grain rice. Do you want to know more about “What is The Difference Between Chinese and Japanese Food?” Here are the details.

What is The Difference Between Chinese and Japanese Food?

“Chinese cuisine is Fire while Japanese cuisine is Water.” It is a famous proverb popular among old Chefs. It reflects that Japanese food is pleasant, calming, and comfortable. These are either prepared using raw meat or boiling or stir-frying. Moreover, the Japanese use fewer spices and condiments, making their food look delicate.

In contrast, Chinese cuisine is fire because of the deep-frying and stir-frying cooking techniques used to prepare food. Also, the Chinese use more spices and condiments that make their food look fiery and spicy. Besides this conventional contrast, there are several other significant differences explained below.

Chinese Foods vs. Japanese Foods

Cooking Technique and Utensil

Chinese uses traditional wok (deep pan) to fry foods evenly. Mostly they use deep-frying and stir-frying cooking technique. Since Chinese cuisine uses a lot of oil/grease, the meals are heavy and satisfy your appetite for a long. Moreover, Chinese standard cooking techniques include:

• Braising
• Roasting
• Deep-frying
• Stir-frying
• Boiling
• Steaming

In comparison, Japanese cuisine uses a  flat grilling pan called “Teppan.” Japanese Chefs and home cooks use this kitchen utensil for grilling proteins and stir-frying vegetables. Nevertheless, most Japanese restaurants and Chefs prepare exotic delicacies using raw seafood. The most common example is sushi. Standard Japanese cooking techniques and styles include:

• Namamono (Fresh and Raw)
• Nimono (Simmering)
• Mushimono (Steaming)
• Yakimono (Broiling)
• Less used Agemono (Deep-frying)-Chefs carefully consider the oil’s quality, quantity, and temperature to keep food healthy using this cooking technique.

Key Ingredients

The key ingredient in Chinese cuisine is Rice, particularly long-grain white rice, the primary carbohydrate source. Most people prefer using Jasmine white rice of medium grain, having a slight aroma, delicate texture, and sweet taste. In addition to being boiled, the rice is also stir-fried. Other common ingredients include:

• Light and dark soy sauce,
• White rice vinegar,
• Sichuan peppercorns,
• Sesame oil,
• Chili bean sauce, and
• Fermented black beans

 

In contrast, Japanese cuisine is all about seafood like Unagi (Japanese Freshwater Eel), Uni (Sea Urchin), Hotate (scallops), Shishamo (Willo leaf fish), Kamaboko (Fish cake), Ebi (Shrimp), and Ikuro (Salmon Roe). Other common ingredients native to Japan include mirin, rice vinegar, miso paste, bonito flakes, wakame, kombu, nori, shichimi togarashi, wasabi, and noodles.

Condiments and Spices

Chinese cuisine uses a lot of condiments and spices, making their meals spicy and enriched in flavors. Popular seasonings and spices include rice wine, soy sauce, hoisin sauce, sesame oil, chili bean sauce, star anise, cumin, fennel, bay leaves, and rice vinegar. In comparison, Japanese foods are enriched with flavors and aromas of Japan-special seasonings and spices, e.g., ginger, turmeric, wasabi, cloves, cinnamon, mirin, soy sauce, miso paste, bonito flakes, kombu, wakame, and shichimi togarashi.

Taste

Salty, Spicy, Sweet, and Bitter are the five flavors that describe Chinese cuisine’s taste, where spicy and salty flavor dominates. The traditional Asian seasonings and condiments bring about these flavors. In contrast, Japanese cuisine has all five flavors similar to Chinese except for the sixth flavor, Umami. Umami is a deep flavor- a mix of bitterness, saltiness, and savoriness.

Healthiness (Proteins, Carbs, and Fats)

Generally, Japanese foods are considered healthier and more nutritious than Chinese meals. The reason lies in the use of fats, carbs, and proteins.  Japanese cuisine uses a lot of proteins, and the primary source is seafood. Usually, the Japanese serve raw seafood. However, some prefer steaming and stir-frying. Other protein sources are chicken, beef, lamb, and pork.

In comparison, the Chinese rely on cow meat, chicken, lamb, pork, and shellfish for protein sources. According to reports, China uses only 65.9 grams of protein per day, much less than Japan. Regarding fat consumption, since the Chinese prefer deep-frying, they use more oil/fats than the Japanese, who love grilling (Hibachi) and broiling. Also, the Chinese use more rice than the Japanese. These are all the reasons which are why Japanese foods are more nourishing than that Chinese. Nevertheless, this does not mean that Chinese foods are unhealthy; they are just high in calories.

Teas with Food

Japanese and Chinese, belonging to East Asian cuisines, love having teas beside their meals. Generally, the Chinese prefer having black teas, whereas the Japanese sip green teas. Chinese black teas are, in fact, red teas due to the dark reddish color of the brewed and fermented tea leaves. Also known as Hong Cha, these tea leaves originate from the Camellia sinensis plant.

Moreover, green tea is the most devoured beverage in Japan, famous for its therapeutic and healing properties. They contain antioxidants, amino acids, and flavonoids that help improve heart and brain function, lose weight and promote bone health. Types of Japanese green teas include Sencha, Matcha, Hojicha, Gyokuro, and Genmaicha, and less Popular are Bancha, Konacha, Kukicha, and Ryokucha.

What are some Popular Japanese Meals?

Popular Japanese Meals are:

• Sushi
• Udon
• Ramen
• Tempura
• Sashimi
• Tamagoyaki
• Soba
• Tonkatsu
• Miso soup
• Onigiri
• Natto
• Oden

If you want to enjoy the real taste of Japanese Food visit Sanraku Japanese Food Restaurant

What are some Popular Chinese Foods?

Popular Chinese meals are:

• Hotpot
• Dumplings
• Chow Mein
• Kung Pao Chicken
• Manchurian
• Wontons
• Chicken 65
• Orange Chicken
• Yangchow Fried Rice
• Roasted Duck
• Pork
• Spring Rolls

Final Verdict

Though Japanese and Chinese foods belong to East Asian cuisine, there are several differences between these two. Japanese food uses fresh and raw ingredients and is less oily, which is why these are more healthy compared to Chinese cuisine comprising deep-fried proteins and more spices and condiments. Further details of these dissimilarities are explained above.

Also Read: How Healthy Is Agedashi Tofu? Nutritional Facts and Recipe

Kitsune udon is a classic Japanese meal comprising a warming and soothing udon noodle soup. It is topped with fried tofu and narutomaki fish cake, perfectly seasoned with soy sauce, mirin, umami-rich dashi, and shichimi togarashi, a special Japanese spice mix. In this Kitsune udon recipe, the simmering hot broth, crispy fried tofu, and chewy noodles all blend to make an incredibly delectable and satiating meal. Indeed, it’s best for breakfast, lunch, dinner, and supper. You can have it in summer as well as in winter to reinvigorate your body and soul. The following Kitsune udon recipe concerns “How to Make Kitsune Udon?”, its nutritional value, and serving options; you must try it.

Table of Contents:

1. What is Kitsune Udon?
2. Is Kitsune Udon Healthy?
3. Nutritional Value of Kitsune Udon
4. Is Kitsune Udon Vegan?
5. Key Ingredients of Kitsune Udon
6. How to Make Kitsune Udon?
   1. Ingredients
   2. Step-by-Step Recipe
7. How to Serve Kitsune Udon?
8. FAQs
9. Wrapping Up

What is Kitsune Udon?

Kitsune literally means fox, which is why this noodle soup is called “fox udon,” according to obsolete Japanese theories. One claims that since deep-fried tofu was the preferred diet of the fox in their folktales, some early people began referring to it as kitsune. Still, another theory says that the color of aburaage was similar to the fox color; hence this dish was named kitsune udon.

Kitsune udon is an Udon noodle soup made with umami-rich dashi, delicious fried tofu, and pink-swirl narutomaki fish cake. The chewy-gooey udon noodles perfectly pair with crunchy aburaage and balmy soup. You can have this delectable meal in any Japanese restaurant and cook it yourself following the Chef-secret kitsune udon recipe and tips.

Is Kitsune Udon Healthy?

Yes, kitsune udon is a nourishing and reinvigorating meal since it’s a blend of whole-wheat udon noodles, dashi stock, narutomaki fish, and protein-rich tofu. Since the hero of the meal is deep-fried tofu, you must know how healthy the tofu is. It is made by coagulating soy milk, a rich protein source that contains all nine essential amino acids the human body cannot naturally forge. Moreover, tofu contains numerous minerals and vitamins vital to normal human functioning. In addition, dashi, which is a blend of dried bonito flakes and kelp, is hearty and wholesome.

Narutomaki fish cake with pink swirl, one of the traditional toppings of kitsune udon, is also a healthy and nutritive component. It is enriched with proteins and contains a very low proportion of carbohydrates and no fats. Moreover, you only get less than seventy calories per narutomaki fish cake serving. Also, whole-wheat udon noodles are rich in dietary fiber and contain less proportion of simple carbs and a negligible amount of fats. Therefore, these are easy to digest and are low on the stomach.

It’s crucial to know that udon noodles are healthy as soon as you keep them in an agreeable portion and balance them conscientiously with proteins. You can choose the proteins depending on whether you want vegan-style kitsune udon or a non-vegan kitsune udon meal. In a nutshell, add katsuobushi for a non-vegan style and kombu with or without shiitake mushrooms to get plant-based proteins.

Nutritional Value of Kitsune Udon

The statistics regarding kitsune udon’s nutritional information is listed below. Moreover, the portion size of nutritional components is calculated per serving.

Nutritional Components	Amount per serving
Protein	17.31 grams
Total Fats	10.9 grams
Total Carbohydrates	68.24 grams
Sodium	2754.7 milligrams
Potassium	243.66 milligrams
Magnesium	82.4 milligrams
Calcium	123.4 milligrams
Phosphorus	206.1 milligrams
Copper	0.18 milligrams
Manganese	0.73 milligrams
Iron	2.47 milligrams
Zinc	1.37 milligrams
Chromium	2,38 micrograms
Molybdenum	5.68 micrograms
Selenium	4.81 micrograms

Is Kitsune Udon Vegan?

Yes, kitsune udon can be vegan. However, traditionally it is made with dried bonito flakes, a fish. You can make kitsune udon vegan by replacing katsuobushi (dried bonito flakes) with kombu, edible kelp. Moreover, adding stir-fried vegetables and shichimi togarashi can balance the savoriness and umami flavor of vegan kitsune udon. It’s crucial to add plant-based protein sources to your meal to counterbalance the benefits of udon noodles.

Key Ingredients of Kitsune Udon

Dashi Stock

A toothsome and warming dashi stock is the main element of kitsune udon. It can be produced from scratch, dashi instant powder, and packets. Nevertheless, the most nourishing and healthy method is to make your dashi stock from scratch. It will only take about 20 minutes. Moreover, you can prepare dashi soup from a dashi packet containing all the dried ingredients. However, you should not prefer instant dashi powder since it will not make your meal delectable and nutritive.

Aburaage

Aburaage, the deep-fried tofu pouch, is available in Japanese or Asian stores. So you can buy them from the market and prepare them at home. Remember that homemade foods are more delicious and healthy since they are devoid of preservatives, artificial flavors, and chemicals.

Udon Noodles

Since udon noodles are highly well-liked outside of Japan, anyone living elsewhere can still get them from Asian markets. There are wide varieties of noodles, but udon noodles perfectly balance the umami flavor and savoriness of kitsune udon.

How to Make Kitsune Udon?

Do you want to make kitsune udon like a Pro enriched with savoriness and aroma? Try this recipe to get a mouthwatering and nutritious meal.

Ingredients

For Kitsune Udon Noodles:

Udon noodles	Two packets; 180 grams
Inari age (seasoned and fried tofu	4
Narutomaki fish cakes	4
Green onions	1
Shichimi togarashi	As required

For Homemade Dashi Recipe:

Water	2 ½ cups
Katsuobushi (dried bonito flakes)	1 ½ cups
Kombu (dried kelp; seaweed)	1

For Soup Broth

Dashi Soup Stock	2 ½ cups
Usukuchi Soy sauce	one tablespoon
Mirin	one tablespoon
Sugar	One teaspoon
Kosher salt	½ teaspoon

Step-by-Step Kitsune Udon Recipe:

• Gather all ingredients for a mess-free cooking experience.
• Firstly, to make homemade dashi stock, soak the kombu in the water for about half an hour. You can also soak this kelp for half a day before cooking. Nevertheless, if you wish to make it right away, put the kombu in the water and simmer it for 15-30minutes but do not reach boiling. Remove the kombu, and your vegan dashi stock is ready. For the non-vegan recipe, after removing the kombu, add katsuobushi and boil it. After boiling, let the stock simmer for another 15 minutes. Then, strain the stock, and it is ready to use.
• For a soup broth, take a large pot and add prepared dashi stock. Then, add mirin, soy sauce, sugar, and kosher salt. Bring it to a boil, turn off the flame and let it simmer for five minutes with the lid on.
• For udon noodles, take a large pot and add water. Add the cake of frozen udon noodles and boil them in hot water for about a minute. Strain them and put them in a bowl for later use. You can also use dry noodles and follow the labeled steps to cook them accurately.
• Lastly, prepare the garnishings. Finely chop fresh green onions and cut narutomaki fish cake into thin slant slices. Firmly press the aburaage to squeeze out excess moisture. Season the tofu and fry them to golden brown perfection.
• Put the dashi stock soup in a bowl, aburaage, narutomaki fish cake slices, and udon noodles. Then dip a sauce over them and add shichimi togarashi for extra savoriness and spice. Serve it hot.

How to Serve Kitsune Udon?

You can serve kitsune udon with deep-fried tofu and narutomaki fish. Moreover, season it with soy sauce and shichimi togarashi to get a perfect blend of flavors. Serve it hot, and enjoy the hearty noodle soup.

FAQs

What is Udon?

The term “Udon” is used for Japanese noodles made of whole wheat with a glossy white appearance and mild flavor. These are the star ingredients of many Japanese meals, such as Kitsune udon, tempura udon, Kake udon, tonkatsu udon, and nabe yaki udon. Moreover, udon noodles are most loved when served with dashi stock, poached eggs, fried tofu, seafood, and soy sauce.

What Does Kitsune Udon Taste Like?

Kitsune udon has a rich umami and savory flavor, which is balanced with the mild flavor of udon noodles and the sweetness of tofu.

How to Store Kitsune Udon?

Kitsune udon can last in the refrigerator for about three days. Since the recipe contains fish, it is advisable to consume it fresh and as soon as possible. Store the package in an air-tight container to prevent it from getting soggy and moist.

Wrapping Up

Kitsune udon is a nutritive classical Japanese delicacy made with umami-rich dashi soup, mildly flavored udon noodles, and seasoned deep-fried tofu. The savoriness of the dish is enhanced with the Japanese spice mix and dipping sauces. For an authentic kitsune udon recipe and its nutritional value, refer to the above content.

Also Read: How Healthy Is Agedashi Tofu? Nutritional Facts and Recipe

How Healthy Is Agedashi Tofu? Nutritional Facts and Recipe

In a classic Japanese Agedashi, tofu is deep-fried to crispy, golden brown perfection and soaked in a simmering hot dashi stock. The crunchy outside and the pillowy inside of the tofu bites create an impeccable blend with an umami-rich katsuobushi dashi. Typically the broiling broth of Agedashi tofu is made with dried bonito flakes and kelp. Nevertheless, you can make it vegan by replacing dried and smoked fish with shiitake mushrooms. Since the Agedashi tofu recipe involves deep frying, many people are concerned about “how healthy is Agedashi tofu?” The following description explains the nutritional value of Agedsahi tofu and how you can make it healthy, vegan, and non-vegan.

Table of Contents:

1. What is Agedashi Tofu?
2. How Healthy Is Agedashi Tofu?
3. Nutritional Facts and Values
4. Is Agedashi Tofu Vegan?
5. How Can You Make Agedashi Tofu?
   1. Ingredients
   2. Step-by-Step Recipe
6. Tips to Make Perfect and Healthy Agedashi Tofu
7. Best Toppings for Agedashi Tofu
8. Best Side dishes for Agedashi Tofu
9. FAQs
10. Wrapping Up

What is Agedashi Tofu?

Agedashi tofu is a classical Japanese dish that is not only scrumptiously delectable but also highly nutritious. In this recipe, the crunchy and crispy tofu that is chewy and silky inside is soaked in a sizzling and simmering hot dashi soup. The soup is typically made with Katsuobushi, dashi, kelp, soy sauce, mirin, salt, and pepper. Moreover, this Japanese delicacy is traditionally topped with grated daikon radish, grated ginger, shredded nori, shichimi togarashi, and soy sauce.

How Healthy Is Agedashi Tofu?

Agedashi Tofu is made from tofu coagulated from soy milk. It is a rich source of plant-based proteins comprising all nine essential amino acids a human body cannot synthesize. These include;

1. Histidine
2. Leucine
3. Isoleucine
4. Lycine
5. Threonine
6. Tryptophan
7. Valine
8. Methionine
9. Phenylalanine

In addition to amino acids, tofu is packed with numerous vitamins and minerals. These are essential for the growth and development of the human body. Moreover, soy foods such as tofu are rich in isoflavones with numerous health benefits. These include improving cardiovascular health, preventing osteoporosis, loss of cognitive function, and hormone-dependent cancers such as ovarian cancer.

Nutritional Facts and Values

The nutritional value of Agedashi tofu contains the following nutritional elements per serving;

Nutritional component	%Daily Value
Total Fat	27
Total Carbohydrates	8
Protein	24
Vitamin C	1
Vitamin E	29
Vitamin B1	5
Vitamin B2	5
Vitamin B3	4
Vitamin B5	2
Vitamin B6	4
Folate	7
Calcium	9
Sodium	46
Potassium	4
Iron	12
Phosphorus	15
Magnesium	20
Copper	24
Manganese	46
Zinc	12
Selenium	22

Is Agedashi Tofu Vegan?

Agedashi tofu is traditionally made with a soup containing katsuobushi (dried bonito flakes). Therefore, it is a non-vegetarian dish. Nevertheless, you make it vegan by replacing dried bonito flakes with shiitake mushrooms. You can add many different vegetables, noodles, spices, and sauces to accentuate this classic meal’s savoriness and umami flavor.

How Can You Make Agedashi Tofu?

Here is the step-by-step recipe to make Agedashi tofu

Ingredients

For Deep-frying Tofu:

Tofu (medium to extra-firm)	2 lbs.
All-purpose flour	As required
Oil (without flavor and aroma)	As required
Ginger (freshly grated)	2 inches
Scallions (sliced)	2
Nori seaweed	As required

 To make Sauce:

Katsuobushi Dashi	25 oz.
Soy sauce	3 fl. oz
Mirin	5 fl. oz
Arrowroot powder	3 teaspoons
Water	2 tablespoons

To make Dashi:

Water	4 cups
Kombu seaweed	10 grams
Dried bonito flakes	10 grams

Step-by-Step Agedashi Tofu Recipe:

• Firstly prepare dashi stock by adding kombu in the required amount of water and simmer it. Without bringing the water to a boil, remove the kombu and add dried bonito flakes and boil. After boiling, steep it for about 10 minutes. Strain the flakes (katsuobushi) from the dashi stock and put the stock aside.
• Using a paper towel, press and pat dry the moisture from the tofu as much as possible. You can do pressing and drying for about 15-30 minutes, depending on the texture of the tofu.
• You can make the sauce by combining all the sauce ingredients till your tofu is drying.
• Cut the tofu into blocks of about 2 inches. Then, coat the tofu in the flour or potato starch before deep-frying.
• Preheat the oil to about 170 degrees Celcius, put the coated tofu in the oil, and deep fry them for about two minutes from each side.
• Finally, pour dashi stock into a bowl, add deep-fried tofu, and garnish it with grated daikon radish, ginger, and green spring onions. Moreover, drip the sauce over it, and there you go, a classic Agedashi tofu meal is waiting for you.

Tips to Make Perfect and Healthy Agedashi Tofu

The following are the Pro tips to make Agedsahi tofu crispy, crunchy, grease-free, and healthy.

1.    Removing Moisture

Since tofu is made by coagulating proteins in soy milk, it may retain moisture. Different tofu varieties with varying firmness and wetting level are available such as silky soft, moderately firm, and extra-firm tofu. Therefore, opt for the extra firm variety when you intend to deep-fry tofu. Nevertheless, you may need to press it hard before frying to remove any little moisture that may be present. Similarly, if you have medium tofu, press and drain its liquid for about 15 minutes. It’s the optimal duration; exceeding this time may not result in harder than soft tofu inside.

2.    Deep-fry at Low-Temperature

Tofu should be deep-fried at a low temperature, between 160 and 170 degrees Celsius, since it is moist and contains a lot of liquid.

3.    Don’t Overcrowd the Pan

Do not overcrowd the pan and deep-fry the number of tofu pieces that can perfectly fit the dimensions of your pan. Moreover, leave some space to toss tofu easily without breaking it.

4.    Use a Non-stick Pan

Prefer a non-stick pan so that your tofu does not fall apart or stick to the bottom of the pan. It is because beautifully shaped tofu cubes deep fried to golden brown perfection and crispiness will make your dish more appetizing and mouthwatering.

5.    Use of Potato Starch

Choose potato starch instead of corn starch because the latter is too fine to coat the tofu. Cornstarch also disappears as soon as you dip the tofu in oil for deep frying.  Moreover, remember to coat potato starch just before frying the tofu since it releases a lot of moisture, which can cause the starch to become a slurry and spoils the crisp.

Best Toppings for Agedashi Tofu

Play with the flavors and adjust the nutritional value of this classic Japanese meal by varying the toppings and sauces. You can add the following;

• Daikon radish, finely grated
• Chopped green onions, also known as scallions
• Ginger, grated coarsely
• Shittake mushrooms
• Deep-fried lotus root bits, eggplant, shishito peppers
• Nori, shredded
• Shichimi togarashi; Japanese spice mix

Best Side Dishes for Agedashi Tofu

Pair up your crispy, crunchy, and chewy deep-fried tofu with;

• Udon noodles
• Sona noodles
• Vegan Fried rice
• Boiled Brown rice
• Mie Goreng noodles
• Salads
• Stir-fried vegetables
• Dipping Sauces

FAQs

What kind of Tofu Is Used For Agedashi Tofu?

Super or extra firm tofu is the best for deep frying since the variety has a little moisture and doesn’t need to be pressed before frying. You can also use moderately firm tofu but must press it hard to remove the liquid; otherwise, your tofu will fall apart.

How to Serve Agedashi Tofu?

Agedashi tofu is typically served in a sizzling hot katsuobushi soup stock. Add a variety of garnishings, such as spring onions, daikon radish, and grated ginger, to balance the sweetness and nutty flavor of tofu. Also, you can pair the dish with Udon, Soba, brown rice, and salads. Moreover, you can serve it spicy and tangy with shichimi togarashi- the ultimate Japanese spice mixture.

How to Make Agedashi Tofu Vegan?

You can make Agedashi tofu vegan by replacing dried bonito flakes (made of dried and smoked fish) with shiitake mushrooms. Moreover, you can replace other animal proteins added to the broth with plant-based proteins such as mushrooms and vegetables. For a quick vegan-style recipe, you will require silky tofu, potato starch, spring onions, soy, daikon radish, seaweed, and dashi stock. Moreover, you can deep-fry tofu with a plant-based oil such as canola.

Wrapping Up

Agedashi tofu is a healthy Japanese meal comprising deep-fried tofu served in simmering and sizzling hot dashi soup. The flavor and nutritional value of the soup can be customized by varying the variety of garnishings and side dishes. Though the iconic ingredient of the soup is katsuobushi, you can replace it with shiitake mushrooms for vegan-style. Moreover, the hero of this recipe, tofu, is the healthiest and most nourishing edible, richly packed with plant-based proteins, essential amino acids, omega-3 fatty acids, and zero cholesterol. It’s indeed the best meal you can have for a healthy lifestyle.

Also Read: How To Make Dashimaki Tamago? Japanese Rolled Omelette With Dashi Recipe

How To Make Dashimaki Tamago? Japanese Rolled Omelette With Dashi Recipe