Large! Kansai-Style Kitsune Udon
Large! Kansai-Style Kitsune Udon

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, large! kansai-style kitsune udon. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Large! Kansai-Style Kitsune Udon is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Large! Kansai-Style Kitsune Udon is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. 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:
  1. Get Kitsune
  2. Get 10 slice Aburaage
  3. Take 2 tbsp Mirin
  4. Prepare 1 1/2 tbsp Usukuchi soy sauce
  5. Make ready 2 tbsp Soy sauce
  6. Make ready 3 tbsp Sugar
  7. Make ready 240 ml Dashi stock
  8. Take Udon soup (Kansai style)
  9. Get 1400 ml Dashi stock
  10. Take 3 tbsp Usukuchi soy sauce
  11. Make ready 1 tsp Salt
  12. Get 2 tbsp Mirin
  13. Prepare Udon noodles
  14. Get 5 hanks Udon
  15. Get 1 dash Chopped Japanese leeks
  16. Get 1 Kamaboko
  17. Get 1 Shichimi spice
Instructions to make Large! Kansai-Style Kitsune Udon:
  1. 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.
  2. Once boiled, strain on a strainer and let cool.
  3. 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.
  4. Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.
  5. When the liquid has reduced to 1/3, turn off the heat.
  6. 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.
  7. Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready!
  8. 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
  9. If you can, make homemade udon noodles!. - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
  10. For a sweet-salty udon, please see. - - https://cookpad.com/us/recipes/143957-special-sweet-soup-udon

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