Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, ‘kitsune’ udon. 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.
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.
‘Kitsune’ Udon is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. ‘Kitsune’ Udon is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have ‘kitsune’ udon using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make ‘Kitsune’ Udon:
- Make ready 2 Abura-age (Fried Thin Tofu)
- Get 1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
- Take 1 tablespoon Sugar
- Take 1 tablespoon Soy Sauce
- Prepare 1 tablespoon Mirin
- Prepare 2 servings Udon Noodles
- Get 1 Spring Onion *finely chopped
- Prepare Shichimi (Japanese Chilli Spice Mix)
- Prepare <Soup>
- Prepare 2 cups Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder
- Prepare 2 tablespoons Sake (Rice Wine)
- Take 1/2 teaspoon Salt
- Prepare 1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
- Prepare 1/2 tablespoon Mirin
Kitsune Udon literary means fox udon, or fox noodles, in Japanese. The name came from the folktale that fox Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh. Kitsune udon is a famous Japanese dish which consists of thick udon noodles served in a fragrant dashi broth which is then topped with sliced or whole deep-fried tofu known as aburaage. Kitsune Udon is a classic Japanese noodle soup topped with seasoned Aburaage (thin fried Tofu).
Steps 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.
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. Create one of Japan's favourite udon soup dishes at home with this Kitsune udon recipe. Kitsune udon: Udon topped with an extremely popular topping called "aburaage," a sheet of fried tofu that is boiled in a sweet sauce.
So that is going to wrap it up for this exceptional food ‘kitsune’ udon recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
