You are probably thinking that the title of the dish is strange.
Well, in Japan, Udon with this fried soy curd, called “A-GE” is called “Kitsune” Udon, and Kitsune means “fox”.
When Mochi is added, it’s called “Chikara” Udon, and “Chikara” means “power”.
Since my first Udon-making experience was so positive, I decided to make Udon myself again.
I only make enough for two people.
So the batch is so small, but it’s so worth it!
Homemade Udon, porcini-kombu dashi soup, fried and sweet fried soy, Mochi, Wakame seaweed (hidden underneath), and scallion.
It’s a double-carbs dish, which I typically avoid, but it was too tasty to complain!
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