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だし醤油で

友人からお土産にもらっためじか節（宗田鰹の鰹節）を醤油に漬け込んだ「だし醤油」を2倍にうすめ、うどんにかける。うどんがうまければこれだけでいい。

我が家はらでぃっしゅの食材を使っています

 

Kitsune-Udon

“Kitsune-Udon”. It is the one that "Abura-Age"(the fried bean curd ) boiled with the soy sauce and sugar was put on a normal

noodle.  “Kitsune” is a fox.

Similarly, there is a menu "Tanuki(Asian racoon)
", too. However, this is different in the menu in Kansai and Kanto.   

The one that the fried bean curd was put on Udon is called "Kitsune" in Osaka, and the one that the fried bean curd was put on Soba is called "Tanuki". Therefore, if "Kitsune" is ordered, it is Udon, and if "Tanuki" is ordered, it is Soba.

In Kanto, "Kitsune" has both Udon and Soba. "Tanuki" also similarly has Udon and Soba. As for "Tanuki" in this case, "Tenkasu" is only on a noodle. This is called "Haikara" in Kansai.

There is "Kizami" that puts them on the noodle besides these after thinly cutting the fried bean curd. This has both Udon and Soba.

I like this.

Breakfast this morning ," Udon"

These are "Bukkake Udon"

The Udon that boils up is washed in cold water, and it puts it in the bowl"Donburi".

A little thick soup is put, and the topping does the Welsh onion, ginger, and
the wakame seaweed, etc.

My children like this Udon that does the "Tenkasu" in the topping.

Gochisou-sama !

The noodle will be made tomorrow.!

My younger brother's family will come to play in my home tomorrow.

Therefore, I will make the noodle for them.