Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ‘kitsune’ udon. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
‘Kitsune’ Udon is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. ‘Kitsune’ Udon is something which I’ve loved my entire life. They are fine and they look wonderful.
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 is a classic Japanese noodle soup topped with seasoned Aburaage (thin fried Tofu). 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 must prepare a few components. 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)
- Make ready 1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
- Prepare 1 tablespoon Sugar
- Make ready 1 tablespoon Soy Sauce
- Make ready 1 tablespoon Mirin
- Take 2 servings Udon Noodles
- Make ready 1 Spring Onion *finely chopped
- Take Shichimi (Japanese Chilli Spice Mix)
- Prepare <Soup>
- Get 2 cups Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder
- Take 2 tablespoons Sake (Rice Wine)
- Make ready 1/2 teaspoon Salt
- Get 1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
- Prepare 1/2 tablespoon Mirin
Although you don't often see Kitsune Udon in Japanese restaurants in the. Kitsune Udon literary means fox udon, or fox noodles, in Japanese. The name came from the folktale that fox Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh. Kitsune udon literally means "fox udon." What a silly name, right?
Steps 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 name came from the folktale that fox Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh. 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. The udon broth is made from scratch. Literally means "fox udon", it is a type of udon topped with aburaage, a type of fried tofu pouch.
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