Terms:

	Teaspoon		- 小さじ	(kosaji)
	Tablespoon 		- 大さじ	(oosaji)
	Sugar			- 砂糖 	(satou)
	Salt			- 塩　	(shio)
	Broth			- つゆ	(tsuyu)
	Broth			- 煮汁	(nijiru)
	Oil				- あぶら	(abura)
	Rice Vinegar    - 米酢	(komesu)
	Saucepan		- 鍋	(nabe)
	Tofu            - 揚げ	(age)
	Fried Tofu		- 油揚げ	(aburage)
	Light Soy Sauce	- 薄口しょうゆ (usukuchishyouyu)
	Complet(e/ion)	- 完成	(kansei)
	Slanting/Tilting- 斜め切り	(naname)
	Food Texture	- 食感	(shokkan)

Verbs:

	To Boil			- 茹でる	(udaru)
	To Boil/Simmer	- 煮立つ (nitatsu)
	To Cut			- 切る	(kiru)
	To Tear (Intran)- 破れる	(yabureru)
	To Spread		- 広げておく	(hirogeru)
	To Put In		- 入れる	(ireru)
	To Garnish with	- 添える	(soeru)
	To Be Leftover	- 余る	(amaru)
	To Stuff Into	- 詰める	(tsumeru)

Source:
	http://www.tbs.co.jp/anime/koufuku_g/blog/2015010900.html

What are we making?
	Kitsune Udon, and Oinari-san

Ingredients [材料 (zairyou)]:

* 2 Packs of Udon
* Half of a long Green Onion
* 4 Slices of Kamaboku [Fish Cake]
* 1-2 pieces of ginger
* 4 Slices of pickled Daikon/White Raddish (to garnish the Udon with)

	Fried Bean Curd [揚げ - (o)age]
	* 6 pieces of fried tofu
	* 400cc water
	* 4 tablespoons light Soy Sauce
	* 5 tablespoons sugar
	* 2 tablespoons Mirin

	Broth:
	* 650cc Katsuo + Kombu Dashi
	* 2 tablespoons Mirin
	* 1 teaspoon light soy sauce

	Vinegared Rice:
	* Rice (Specified amount is close to half a bowl, so less than a serving, I think)
	* 1.5 Tablespoons sugar
	* 0.5 Teaspoons salt
	* 1 Tablespoon rice vinegar

Recipe [作り方 (tsukurikata)]:

	1.	油揚げは茹でて油抜きし、半分に切って破れないように注意しながら中を広げておく
		Cut open the middle of the tofu without tearing, and spread it apart.
		Boil in oil and drain.
		http://www.tbs.co.jp/anime/koufuku_g/blog/images/blog2015010903.jpg
		http://www.tbs.co.jp/anime/koufuku_g/blog/images/blog2015010904.jpg

	2.	鍋に水、砂糖、みりん、薄口しょうゆを煮立て、油揚げを入れて沸騰したら弱火にし、落としぶたをして煮汁がなくなったら火を止める
		In a saucepan simmer water, sugar, Mirin, and light soy sauce.
		When it reaches a boil, reduce heat and cover with a lid.
		(when the broth is gone, remove from heat???).
		http://www.tbs.co.jp/anime/koufuku_g/blog/images/blog2015010905.jpg

	3.	別の鍋にかつおと昆布でとっただし、みりん、薄口しょうゆを入れてうどん用のつゆを作る
		In an extra saucepan, combine the Dashi, Mirin, and light soy sauce to make the Udon 'soup'.
		http://www.tbs.co.jp/anime/koufuku_g/blog/images/blog2015010906.jpg

	4.	うどんをやわらかめに茹で、斜め切りしたネギ、かまぼこ、すりおろしたしょうがと一緒に丼に盛り、熱々のつゆをかける。
		Soften the Udon by boiling it, and place the green onion, Kamaboku, and grated ginger
		on top of it in a bowl to serve. Pour the very hot broth over the contents of the bowl.

		きつねうどんの完成です。大根の漬物を添えて。
		The Kitsune Udon is finished. Garnish with pickled Daikon.
		http://www.tbs.co.jp/anime/koufuku_g/blog/images/blog2015010907.jpg

Notes: It's said that this dish is very good for the body, and that the tofu and ginger warm the body!
With the extra tofu, let's make Oinarisan!

	1.	（A)を混ぜて寿司酢を作り、ご飯が熱いうちに混ぜて酢飯を作る。
		Mix the sugar, salt, and rice vinegar together. Mix with the rice while it's still hot.
		The Vinegar Rice is done.
		http://www.tbs.co.jp/anime/koufuku_g/blog/images/blog2015010908.jpg

	2.	おあげの中に酢飯を詰めて完成。ふわっとした食感にするため、ぎゅーぎゅーに詰めすぎはNG。
		Stuff the rice inside the fried tofu, and you're done.
		For a fluffy texture, putting anything else in is no good!
		http://www.tbs.co.jp/anime/koufuku_g/blog/images/blog2015010910.jpg

External Links:
* Kamaboku Recipe: http://www.reddit.com/r/JapaneseFood/comments/1r0una/per_request_my_kamaboko_recipe/