Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, aburaage for kitsune udon. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Aburaage for Kitsune Udon is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Aburaage for Kitsune Udon is something that I’ve loved my whole life.
Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, narutomaki fish cake, and scallions. To make aburaage for inari sushi, cut each piece in half diagonally. Put into plenty of boiling water to remove the oil on the surface, and drain. This vegan udon soup is possibly one of the easiest Japanese dishes you can make.
To get started with this particular recipe, we must first prepare a few ingredients. You can have aburaage for kitsune udon using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Aburaage for Kitsune Udon:
- Get 2 slice Aburaage
- Get 150 ml Dashi stock
- Prepare 1 tbsp Sugar
- Make ready 1 tbsp Mirin
- Take 2 tbsp Sake
- Make ready 1 tbsp Usukuchi soy sauce
Although you don't often see Kitsune Udon in Japanese restaurants in the US, it is one of the most popular dishes and a staple menu item at Udon restaurants in Japan. Kitsune udon is simple to make, but like a cunning fox, there are a few tricks to making it even easier and better. The first trick is to par-boiling the aburaage before seasoning it. This rids the tofu of excess oil, making the aburaage easier to season and preventing your kitsune udon from getting greasy.
Steps to make Aburaage for Kitsune Udon:
- Drain the oil from the aburaage (quickly pour some hot water over it) and cut into large pieces.
- Put the dashi, sugar, mirin, and sake into a pot and turn on the heat. Once it comes to a boil, add the aburaage and cover with a drop-lid. Simmer over low heat for 10 minutes.
- Pour in the usukuchi soy sauce and simmer until the liquid has mostly evaporated. Occasionally flip the aburaage over as the liquid boils down. Turn off the heat. Leave it as-is until it cools so that the flavors settle.
The first trick is to par-boiling the aburaage before seasoning it. This rids the tofu of excess oil, making the aburaage easier to season and preventing your kitsune udon from getting greasy. Kitsune Udon literary means fox udon, or fox noodles, in Japanese. The name came from the folktale that fox enjoys aburaage (deep-fried tofu), which is the main Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh. Dried udon is still good, but the texture is denser. #RecetteJaponaiseSimple, #Udon, #Aburaage, #きつねうどん, Bonjour!
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