Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, large! kansai-style kitsune udon. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Large! Kansai-Style Kitsune Udon is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Large! Kansai-Style Kitsune Udon is something which I’ve loved my entire life.
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. 【Noodles / Udon】 It is easy and difficult to boil udon deliciously.
To get started with this particular recipe, we have to first prepare a few components. You can cook large! kansai-style kitsune udon using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Large! Kansai-Style Kitsune Udon:
- Make ready Kitsune
- Make ready 10 slice Aburaage
- Take 2 tbsp Mirin
- Get 1 1/2 tbsp Usukuchi soy sauce
- Make ready 2 tbsp Soy sauce
- Get 3 tbsp Sugar
- Take 240 ml Dashi stock
- Make ready Udon soup (Kansai style)
- Prepare 1400 ml Dashi stock
- Take 3 tbsp Usukuchi soy sauce
- Prepare 1 tsp Salt
- Make ready 2 tbsp Mirin
- Take Udon noodles
- Get 5 hanks Udon
- Take 1 dash Chopped Japanese leeks
- Prepare 1 Kamaboko
- Get 1 Shichimi spice
The feature of Kitsune Udon is simmered Aburaage which tastes a little sweet. 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).
Instructions 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
Kitsune Udon (きつねうどん) features thick udon noodles in a light dashi broth, with savory sweet fried tofu. Learn how to make this classic Japanese 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. Get quick answers from Kansai style Handmade Udon Irasshai staff and past visitors. Note: your question will be posted publicly on the Questions & Answers page. Verification • Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce.
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