A Simple, Flavor-packed Japanese Classic: Kitsune Udon
Flavor synergy and the power of dashi
TL;DR—We’re making kitsune udon, a simple noodle soup dish that takes less than 30 minutes to prepare. The class will be limited to 1 hour to keep things moving, and we’ll be using a recipe from Just One Cookbook. Namiko Chen is an amazing source for Japanese recipes and I’m excited to cook this one with you all. RSVP to join us on Wednesday, April 28, 2021 at 6 p.m. PDT!
A few weeks ago I couldn’t stop talking and thinking about the synergistic taste effects present throughout Japanese cuisine. Guanosine monophosphate (GMP) and inosine monophosphate (IMP) can amplify the perception of umami (translated from Japanese as “deliciousness”—introduced by glutamic acid, a.k.a. MSG) up to fifteen-fold!!! It seemed that everywhere I looked I was seeing MSG in combination with GMP and IMP. My spicy ramen snacks, pickled bamboo shoots, and dishes like the dak-galbi we made a few weeks back all contained the 5’-ribonucleotides IMP and GMP along with MSG.
In Japanese cooking, kombu, shiitake mushrooms, and various types of dried and smoked fish are often used to create dashi, a family of stocks. Those ingredients contain IMP, GMP, and MSG in strong concentrations and contribute to the natural deliciousness of Japanese food.
Kitsune udon is a shining example of how flavorful these flavor combinations can be. The dashi broth contains kombu (a source of MSG), katsuobushi (a source of IMP), soy sauce (a source of MSG), mirin, sugar, and salt. It’s super simple and has a surprising amount of flavor packed into it. This dish takes about 30 minutes to make and only a small assortment of ingredients.
Oh, and I almost forgot. If MSG scares you, I once again recommend that you research it’s history to understand that:
Glutamic acid, a.k.a. MSG, is naturally present in many of our foods including oranges, tomatoes, and seaweed.
Check out the recipe for the list of ingredients to buy. You should be able to find all of them at a local Asian supermarket. Specifically, a Japanese market would be best if you have access to one. RSVP to cook kitsune udon (noodle soup) this Wednesday, April 28, 2021 at 6 p.m. PDT.