Kitsune Don – Simmered Aburaage Rice Bowl
Kitsune Don – Simmered Aburaage Rice Bowl

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, kitsune don – simmered aburaage rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

In Kyoto, rice bowls topped with aburaage is known as Kitsune (fox) Don. My mother who is from Kyoto prepared this often growing up. When the sauce has reduced, add the green onion.

Kitsune Don – Simmered Aburaage Rice Bowl is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Kitsune Don – Simmered Aburaage Rice Bowl is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have kitsune don – simmered aburaage rice bowl using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kitsune Don – Simmered Aburaage Rice Bowl:
  1. Make ready 1 Aburaage
  2. Prepare 1 Green onion
  3. Prepare 200 ml Dashi stock
  4. Make ready 1 tbsp and 1 teaspoon ◎ Soy sauce
  5. Take 1 tbsp ◎ Sake
  6. Get 1 tbsp ◎ Mirin
  7. Get 1 tsp ◎ Sugar
  8. Make ready 1 Sansho pepper
  9. Prepare 2 small bowls Hot cooked rice

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. 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 Kitsune Udon is one of the. By steaming the aburaage using dashi and seasonings, just the mere sight of this dish will assault you with deep hunger. It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu.

Steps to make Kitsune Don – Simmered Aburaage Rice Bowl:
  1. I use slightly thicker aburaage than normal.
  2. Pour the boiled water in a bowl and put in the aburaage. Shake gently and drain the excess oil from the aburaage. Squeeze out the excess water when it has cooled enough to handle.
  3. Fold in half and cut horizontally.
  4. Unfold the aburaage, stack, and cut into 1.5 cm widths.
  5. Slice the green onion diagonally.
  6. Heat the dashi stock and the ◎ ingredients and bring to the boil. Add the aburaage and simmer.
  7. When the sauce has reduced, add the green onion.
  8. After bringing to the boil, turn off the heat. Transfer to a bowl of rice. Pour over the leftover sauce in the pan and sprinkle some sansho pepper to season.

Kitsune Statue is a French company, specialized in creating high and and.

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