Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ‘kitsune’ udon. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
‘Kitsune’ Udon is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. ‘Kitsune’ Udon is something which I’ve loved my entire life.
Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions. This hearty udon soup is one of the most popular. Kitsune Udon (きつねうどん) is a delicious meatless Japanese noodle soup that's topped with a thick slice of seasoned fried tofu.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook ‘kitsune’ udon using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make ‘Kitsune’ Udon:
- Take 2 Abura-age (Fried Thin Tofu)
- Take 1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
- Prepare 1 tablespoon Sugar
- Take 1 tablespoon Soy Sauce
- Take 1 tablespoon Mirin
- Take 2 servings Udon Noodles
- Prepare 1 Spring Onion *finely chopped
- Get Shichimi (Japanese Chilli Spice Mix)
- Prepare <Soup>
- Take 2 cups Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder
- Take 2 tablespoons Sake (Rice Wine)
- Get 1/2 teaspoon Salt
- Get 1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
- Prepare 1/2 tablespoon Mirin
Udon (饂飩, usually written as うどん) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. Kitsune udon literally means "fox udon." What a silly name, right? The name came from a folktale about a fox that enjoyed aburaage (fried tofu), the main topping.
Instructions to make ‘Kitsune’ Udon:
- Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. - *Note: If you don’t have the microwave, soak in hot water is alternative option.
- Cut each Abura-age in half. Place in a saucepan, add Dashi Stock, Sugar, Soy Sauce and Mirin, and bring to the boil over medium heat. Simmer for a few minutes, then set aside to allow soak up the sauce.
- Make Soup. Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil. *Note: ‘Usukuchi’ lighter colour Soy Sauce, that is saltier, is ideal. If you use the ordinary Soy Sauce, you might need extra Salt.
- Cook Udon Noodles as instructed. DO NOT add salt into the water. The best Udon Noodles are the Frozen Udon Noodles that you can find at Asian grocery stores. The Frozen Udon Noodles are already cooked, so just warm them in the boiling water.
- Place drained hot Udon Noodles in a serving bowl, pour the hot soup, place Abura-age on top, add some finely chopped Spring Onion. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.
- Note: You do not need to waste the soup. I usually drink it all.
The udon broth is made from scratch. Kitsune Udon was one of my college student "go to's". Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty Kitsune is "fox" in Japanese, but don't worry, we don't use fox meat in the dish. 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 kitsune. #udon #japanese food #kitsune udon #kare udon #curry udon #japanese #うどん #カレーうどん I have a bad craving for some kitsune udon.
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