Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, aburaage for kitsune udon. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Aburaage for Kitsune Udon is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Aburaage for Kitsune Udon is something which I’ve loved my whole life.
Kitsune literary means 'fox' in Japanese. Why do we call the dish 'fox udon'? There are a few theories about the origin of the name.
To get started with this recipe, we have to prepare a few ingredients. You can have aburaage for kitsune udon using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Aburaage for Kitsune Udon:
- Take 2 slice Aburaage
- Get 150 ml Dashi stock
- Get 1 tbsp Sugar
- Get 1 tbsp Mirin
- Make ready 2 tbsp Sake
- Get 1 tbsp Usukuchi soy sauce
Dried udon is still good, but the texture is denser. Kitsune udon is simple to make, but like a cunning fox, there are a few tricks to making it even easier and better. 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.
Instructions 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. TRADITIONAL JAPANESE RECIPE: 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.
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