Japanese Dinner (udons and more)

Wid's mom requested that we make udon and sushi. Initially, I planned to make croquettes, but I forgot to get onions. Instead I made "fluffy boiled potatoes" (Jagaimo no Tosa-fumi) that consisted of potato, soy sauce, sake, salt, and bonito flakes. This dish tasted better than my last attempt. I think it's because I used a lot more bonito flakes. I also sprinkled a bit of parsley on top to give it an extra flavor. It would be nice to get light-colored soy sauce so it doesn't make everything brown looking, but I can't find it anywhere here, even at my favorite Japanese grocery store.

Nothing too exciting with the udon and the broth that went with the noodles. One thing I did change this time was I didn't use bonito flakes as part of the soup stock (only used dashi powder), but Wid's mom noticed. She liked the broth with the bonito flakes better. Other than that, the soup consisted of soy sauce, sugar, mirin, and salt. I cooked the shitaki mushroom in the broth. Wakame seaweed was added right at the end when I reheated the broth. I poached eggs in the water that I cooked the udon. I just realized that I forgot to add the chopped scallions to the bowl because I had so many thing going on at once. Oh well.

Once again, I made inari for Wid's dad and Wid made his now famous spicy tuna roll. His latest batch was tastier than his previous attempts because of the nice balance of tuna and spicy sauce flavors. Also, the tuna mix was just more flavorful than before. Wid's mom loved it so much that she kept saying how tasty it was.

The in laws requested that we cook Japanese food again this Saturday, which I'm fine with as long as Wid's mom doesn't invite more uninvited guests at the last minute.