Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, aburaage for kitsune udon. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

We Have Almost Everything on eBay. Kitsune Udon is one of the soul foods for Kansai people. Aburaage, fried thin tofu, is often cooked and seasoned strongly with soy sauce and sugar, as you may know from this dish and also in Inarizushi. The well seasoned Aburaage stands out perfectly without its taste blurring into the soup.

Aburaage for Kitsune Udon is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Aburaage for Kitsune Udon is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have aburaage for kitsune udon using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Aburaage for Kitsune Udon:

1. Take 2 slice Aburaage
2. Get 150 ml Dashi stock
3. Get 1 tbsp Sugar
4. Take 1 tbsp Mirin
5. Prepare 2 tbsp Sake
6. Get 1 tbsp Usukuchi soy sauce

It should already be cooked so just a minute or two in boiling water is sufficient. Drain it and set it aside. You can skip this step if you are using dried udon. Kitsune udon is simple to make, but like a cunning fox, there are a few tricks to making it even easier and better.

Steps to make Aburaage for Kitsune Udon:

1. Drain the oil from the aburaage (quickly pour some hot water over it) and cut into large pieces.
2. Put the dashi, sugar, mirin, and sake into a pot and turn on the heat. Once it comes to a boil, add the aburaage and cover with a drop-lid. Simmer over low heat for 10 minutes.
3. Pour in the usukuchi soy sauce and simmer until the liquid has mostly evaporated. Occasionally flip the aburaage over as the liquid boils down. Turn off the heat. Leave it as-is until it cools so that the flavors settle.

You can skip this step if you are using dried udon. Kitsune udon is simple to make, but like a cunning fox, there are a few tricks to making it even easier and better. The first trick is to par-boiling the aburaage before seasoning it. This rids the tofu of excess oil, making the aburaage easier to season and preventing your kitsune udon from getting greasy. I also made the whole package instead of just the quantity I wanted to use - they freeze like a dream!

So that’s going to wrap this up with this exceptional food aburaage for kitsune udon recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!