Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, aburaage for kitsune udon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Aburaage for Kitsune Udon is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Aburaage for Kitsune Udon is something which I have loved my entire life.
Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, narutomaki fish cake, and scallions. To make aburaage for inari sushi, cut each piece in half diagonally. Put into plenty of boiling water to remove the oil on the surface, and drain. • Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce. Although you don't often see Kitsune Udon in Japanese restaurants in the US, it is one of the most popular dishes and a staple menu item at Udon restaurants in Japan.
To get started with this recipe, we must prepare a few ingredients. You can cook aburaage for kitsune udon using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Aburaage for Kitsune Udon:
- Take 2 slice Aburaage
- Prepare 150 ml Dashi stock
- Take 1 tbsp Sugar
- Make ready 1 tbsp Mirin
- Take 2 tbsp Sake
- Make ready 1 tbsp Usukuchi soy sauce
The first trick is to par-boiling the aburaage before seasoning it. This rids the tofu of excess oil, making the aburaage easier to season and preventing your kitsune udon from getting greasy. Kitsune Udon is a classic Japanese noodle soup topped with seasoned Aburaage (thin fried Tofu). Literally means "fox udon", it is a type of udon topped with aburaage, a type of fried tofu pouch.
Steps to make Aburaage for Kitsune Udon:
- Drain the oil from the aburaage (quickly pour some hot water over it) and cut into large pieces.
- Put the dashi, sugar, mirin, and sake into a pot and turn on the heat. Once it comes to a boil, add the aburaage and cover with a drop-lid. Simmer over low heat for 10 minutes.
- Pour in the usukuchi soy sauce and simmer until the liquid has mostly evaporated. Occasionally flip the aburaage over as the liquid boils down. Turn off the heat. Leave it as-is until it cools so that the flavors settle.
Kitsune Udon is a classic Japanese noodle soup topped with seasoned Aburaage (thin fried Tofu). Literally means "fox udon", it is a type of udon topped with aburaage, a type of fried tofu pouch. In Japanese folklore, abura'age is the favorite food of ki. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. In Japanese mythology abura-age is the favorite food of Kitsune and Inari.
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