Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare 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.
Here's a quick and easy recipe for Kitsune Udon — Japanese udon noodles in hot soup with seasoned aburaage In Japan, if you are feeling under the weather, you traditionally eat rice porridge (okayu) or udon Kitsune Udon literary means fox udon, or fox noodles, in Japanese. The name came from the. • Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce. Although you don't often see Kitsune Udon in Japanese restaurants in the US, it is one of the most Kitsune is "fox" in Japanese, but don't worry, we don't use fox meat in the dish. Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu So what is kitsune udon?
Kitsune Don – Simmered Aburaage Rice Bowl is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Kitsune Don – Simmered Aburaage Rice Bowl is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can cook kitsune don – simmered aburaage rice bowl using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kitsune Don – Simmered Aburaage Rice Bowl:
- Prepare 1 Aburaage
- Make ready 1 Green onion
- Get 200 ml Dashi stock
- Get 1 tbsp and 1 teaspoon ◎ Soy sauce
- Get 1 tbsp ◎ Sake
- Prepare 1 tbsp ◎ Mirin
- Make ready 1 tsp ◎ Sugar
- Take 1 Sansho pepper
- Take 2 small bowls Hot cooked rice
Instructions to make Kitsune Don – Simmered Aburaage Rice Bowl:
- I use slightly thicker aburaage than normal.
- 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.
- Fold in half and cut horizontally.
- Unfold the aburaage, stack, and cut into 1.5 cm widths.
- Slice the green onion diagonally.
- Heat the dashi stock and the ◎ ingredients and bring to the boil. Add the aburaage and simmer.
- When the sauce has reduced, add the green onion.
- 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.
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