Hi there. Thanks for clicking on this article and welcome to another installment of Anime Recipes! Each article, we enjoy breaking down and explaining how to make the delicious food that we see in anime. Fall, this season, has been a hit. With so many shows, there are so many delectable dishes that you need to know about and try. For today, we are taking a look again at another episode of 3-gatsu no Lion or March comes in Like a Lion. Let’s go!
Kitsune Udon from 3-gatsu no Lion (March Comes in Like a Lion)
Kitsune Udon is actually part of the udon family of dishes within Japanese noodle family. Udon, long considered a comfort food in Japan, can be put into just about anything—other than maybe ramen—but we surmise that if you looked hard enough, there is probably someone somewhere who uses udon noodles instead of ramen ones in their ramen dish. Udon has a mysterious past in that no one is sure exactly how it arrived in Japan, but we do know that it arrived from China in a pretty box. The thick wheat flour noodle took off immediately and was a massive hit somewhere around the 13th century. It has since evolved and been put into so many dishes and evolved into so many noodle variants, that you could probably eat a different udon dish each day for months and not repeat anything. Kitsune udon or “fox udon” is where we are today. Originating from the kitchen of Japan where all delicious food comes from, Osaka, kitsune udon is loved around the country and just a simple bite is all you will need to be convinced of its deliciousness.
What You Will Need:
Kitsune udon’s main theme is the thickly fried tofu. If you are looking for something more to it, chicken thigh meat cut into bite-sized pieces is a great place to start. If you want to avoid meat, there is always kamaboko or steamed, seasoned fish paste. Diced green onions also make an excellent topping that we recommend.
How to Cook It:
1First, boil your spinach for about… 3 minutes. Nothing too long as you do not want to make it into soup.
2Next, simmer your aburaage for about 15 minutes after bringing some water to boil.
3If you have fresh udon, please heat it up for about 2 minutes in the bag it came in, but be sure to cut a hole in it so that the hot air can escape.
4If you do not, please heat up your udon based on what the package tells you to do.
5Next, boil your water and add in the bouillon cube.
6Once it has dissolved completely, add in your mirin and mix.
7Once the mirin has been mixed, add in the soy sauce and mix.
8Put your udon noodles in a bowl.
9Pour the broth over the noodles and then add in the spinach and aburaage.
(Note: Be careful not to burn yourself either with the water or the steam as you are cooking the various ingredients. A burn is not fun. )