Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kitsune don – simmered aburaage rice bowl. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Here's a quick and easy recipe for Kitsune Udon — Japanese udon noodles in hot soup with seasoned aburaage In Japan, if you are feeling under the weather, you traditionally eat rice porridge (okayu) or udon Kitsune Udon literary means fox udon, or fox noodles, in Japanese. Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu So what is kitsune udon? It's made of chewy thick udon noodles, clear dashi broth, and aburaage seasoned Serve udon noodles and hot soup in serving bowls and top with inariage, narutomaki, green onion.
Kitsune Don – Simmered Aburaage Rice Bowl is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Kitsune Don – Simmered Aburaage Rice Bowl is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook kitsune don – simmered aburaage rice bowl using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kitsune Don – Simmered Aburaage Rice Bowl:
- Get 1 Aburaage
- Prepare 1 Green onion
- Take 200 ml Dashi stock
- Get 1 tbsp and 1 teaspoon ◎ Soy sauce
- Get 1 tbsp ◎ Sake
- Get 1 tbsp ◎ Mirin
- Get 1 tsp ◎ Sugar
- Take 1 Sansho pepper
- Make ready 2 small bowls Hot cooked rice
The combination of the thick chewy udon noodles, clear dashi broth and savory sweet inari-agé is a match made in heaven, which is probably why Kitsune Udon is one of the.
Instructions to make Kitsune Don – Simmered Aburaage Rice Bowl:
- I use slightly thicker aburaage than normal.
- Pour the boiled water in a bowl and put in the aburaage. Shake gently and drain the excess oil from the aburaage. Squeeze out the excess water when it has cooled enough to handle.
- Fold in half and cut horizontally.
- Unfold the aburaage, stack, and cut into 1.5 cm widths.
- Slice the green onion diagonally.
- Heat the dashi stock and the ◎ ingredients and bring to the boil. Add the aburaage and simmer.
- When the sauce has reduced, add the green onion.
- After bringing to the boil, turn off the heat. Transfer to a bowl of rice. Pour over the leftover sauce in the pan and sprinkle some sansho pepper to season.
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