Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, ‘kitsune’ udon. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
‘Kitsune’ Udon is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. ‘Kitsune’ Udon is something that I have 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 begin 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 cook it.
The ingredients needed to make ‘Kitsune’ Udon:
- Prepare 2 Abura-age (Fried Thin Tofu)
- Take 1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
- Get 1 tablespoon Sugar
- Prepare 1 tablespoon Soy Sauce
- Take 1 tablespoon Mirin
- Prepare 2 servings Udon Noodles
- Make ready 1 Spring Onion *finely chopped
- Get Shichimi (Japanese Chilli Spice Mix)
- Take <Soup>
- Make ready 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
- Prepare 1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
- Make ready 1/2 tablespoon Mirin
Although you don't often see Kitsune Udon in Japanese restaurants in the. 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.
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.
Kitsune udon: Udon topped with an extremely popular topping called "aburaage," a sheet of fried tofu that is boiled in a sweet sauce. Some regions call it by different names, and in Osaka. 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. This kitsune udon recipe consists of udon noodles in dashi bonito stock with aburaage tofu on top.
So that is going to wrap it up with this exceptional food ‘kitsune’ udon recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
