Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, kitsune don – simmered aburaage rice bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Oyako Don (親子丼) is a classic Japanese comfort food. The tender pieces of chicken meat, yellow onions and green onion are simmered in a sweet and savory. 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.
Kitsune Don – Simmered Aburaage Rice Bowl is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Kitsune Don – Simmered Aburaage Rice Bowl is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have kitsune don – simmered aburaage rice bowl using 9 ingredients and 8 steps. Here is how you cook that.
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The ingredients needed to make Kitsune Don – Simmered Aburaage Rice Bowl:
- Take 1 Aburaage
- Get 1 Green onion
- Prepare 200 ml Dashi stock
- Make ready 1 tbsp and 1 teaspoon ◎ Soy sauce
- Take 1 tbsp ◎ Sake
- Take 1 tbsp ◎ Mirin
- Make ready 1 tsp ◎ Sugar
- Get 1 Sansho pepper
- Get 2 small bowls Hot cooked rice
It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu.
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Steps 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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