Large! Kansai-Style Kitsune Udon.

You can have Large! Kansai-Style Kitsune Udon using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Large! Kansai-Style Kitsune Udon

  1. It’s of Kitsune.
  2. You need 10 slice of Aburaage.
  3. You need 2 tbsp of Mirin.
  4. It’s 1 1/2 tbsp of Usukuchi soy sauce.
  5. It’s 2 tbsp of Soy sauce.
  6. Prepare 3 tbsp of Sugar.
  7. You need 240 ml of Dashi stock.
  8. It’s of Udon soup (Kansai style).
  9. You need 1400 ml of Dashi stock.
  10. You need 3 tbsp of Usukuchi soy sauce.
  11. It’s 1 tsp of Salt.
  12. Prepare 2 tbsp of Mirin.
  13. You need of Udon noodles.
  14. Prepare 5 of hanks Udon.
  15. You need 1 dash of Chopped Japanese leeks.
  16. It’s 1 of Kamaboko.
  17. Prepare 1 of Shichimi spice.

Large! Kansai-Style Kitsune Udon step by step

  1. Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes..
  2. Once boiled, strain on a strainer and let cool..
  3. Once cooled, squeeze out the water. Squeeze between the palms of your hands taking care not to tear it. If you don't wring the water out well enough, the flavor will become diluted..
  4. Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer..
  5. When the liquid has reduced to 1/3, turn off the heat..
  6. Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour. If you can, let it sit overnight to really let the seasonings seep in..
  7. Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready!.
  8. For how to make the udon dashi, please see.
  9. If you can, make homemade udon noodles!.
  10. For a sweet-salty udon, please see.

By Debra McCollins

This is my way of life. Cooking Forever!!!

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