Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, large! kansai-style kitsune udon. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Large! Kansai-Style Kitsune Udon is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Large! Kansai-Style Kitsune Udon is something which I’ve loved my whole life. They’re fine and they look fantastic.
Kitsune literary means 'fox' in Japanese. Why do we call the dish 'fox In the show, the master prepares a bowl of Kitsune Udon with a large homemade Inari Age. People in Osaka area (Kansai area) use light soup for dishes like this, so they use Usukuchi. Kitsune udon is one of the dishes that represents true Osaka soul food, as well as being the birthplace of the dish.
To begin with this recipe, we have to first prepare a few ingredients. You can cook large! kansai-style kitsune udon using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Large! Kansai-Style Kitsune Udon:
- Get Kitsune
- Prepare 10 slice Aburaage
- Make ready 2 tbsp Mirin
- Prepare 1 1/2 tbsp Usukuchi soy sauce
- Make ready 2 tbsp Soy sauce
- Get 3 tbsp Sugar
- Make ready 240 ml Dashi stock
- Take Udon soup (Kansai style)
- Take 1400 ml Dashi stock
- Get 3 tbsp Usukuchi soy sauce
- Take 1 tsp Salt
- Get 2 tbsp Mirin
- Take Udon noodles
- Take 5 hanks Udon
- Take 1 dash Chopped Japanese leeks
- Take 1 Kamaboko
- Prepare 1 Shichimi spice
I made Kansai (west of Japan) style soup at this time. I am familiar with it because I grew up in Kansai area. Also my recognition is that people in Kansai like Udon more than people in Kanto area (east of Japan). Udon in Osaka and Tokyo is quite different, so try Kansai-style udon while you are in Osaka!
Steps to make Large! Kansai-Style Kitsune Udon:
- Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes.
- Once boiled, strain on a strainer and let cool.
- Once cooled, squeeze out the water. Squeeze between the palms of your hands taking care not to tear it. If you don't wring the water out well enough, the flavor will become diluted.
- Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.
- When the liquid has reduced to 1/3, turn off the heat.
- Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour. If you can, let it sit overnight to really let the seasonings seep in.
- Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready!
- For how to make the udon dashi, please see. - - https://cookpad.com/us/recipes/145130-for-udon-soba-and-ozouni-how-to-make-rich-dashi-soup
- If you can, make homemade udon noodles!. - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
- For a sweet-salty udon, please see. - - https://cookpad.com/us/recipes/143957-special-sweet-soup-udon
Also my recognition is that people in Kansai like Udon more than people in Kanto area (east of Japan). Udon in Osaka and Tokyo is quite different, so try Kansai-style udon while you are in Osaka! Their original menu called "Udon-chiri", which is a hot pot udon dish that uses seasonal vegetables and seafood which goes really well with sake, is a. • Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce. In the Kansai (western Japan) area, it is sometimes. Kitsune udon sees the famous noodles served with fried tofu and spring onions.
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