Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, ‘kitsune’ udon. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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 favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. ‘Kitsune’ Udon is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have ‘kitsune’ udon using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make ‘Kitsune’ Udon:
- Take 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
- Make ready 1 tablespoon Mirin
- Take 2 servings Udon Noodles
- Take 1 Spring Onion *finely chopped
- Prepare Shichimi (Japanese Chilli Spice Mix)
- Make ready <Soup>
- Prepare 2 cups Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder
- Make ready 2 tablespoons Sake (Rice Wine)
- Take 1/2 teaspoon Salt
- Make ready 1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
- Get 1/2 tablespoon Mirin
Udon (饂飩, usually written as うどん) is a type of thick, wheat-flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form, as kake udon. Kitsune udon literally means "fox udon." What a silly name, right? The name came from a folktale about a fox that enjoyed aburaage (fried tofu), the main topping.
Instructions 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.
The udon broth is made from scratch. 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 is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty Kitsune is "fox" in Japanese, but don't worry, we don't use fox meat in the dish. Kitsune udon: Udon topped with an extremely popular topping called "aburaage," a sheet of fried tofu that is boiled in a sweet sauce.
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