Large! Kansai-Style Kitsune Udon, suitable for every moment!
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Large! Kansai-Style Kitsune Udon
You can cook Large! Kansai-Style Kitsune Udon using 17 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Large! Kansai-Style Kitsune Udon :
- You need Kitsune.
- You need Aburaage.
- Provide Mirin.
- Use Usukuchi soy sauce.
- You need to prepare Soy sauce.
- You need to prepare Sugar.
- Provide Dashi stock.
- You need Udon soup (Kansai style).
- Use Dashi stock.
- Use Usukuchi soy sauce.
- Use Salt.
- Provide Mirin.
- You need to prepare Udon noodles.
- Provide hanks Udon.
- You need to prepare Chopped Japanese leeks.
- Use Kamaboko.
- Prepare Shichimi spice.
Short Tips:
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- 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..
- Once boiled, strain on a strainer and let cool..
- 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..
- Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer..
- When the liquid has reduced to 1/3, turn off the heat..
- 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..
- Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready!.
- For how to make the udon dashi, please see. https://cookpad.com/us/recipes/145130-for-udon-soba-and-ozouni-how-to-make-rich-dashi-soup.
- If you can, make homemade udon noodles!. https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles.
- For a sweet-salty udon, please see. https://cookpad.com/us/recipes/143957-special-sweet-soup-udon.
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