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How to Make Ultimate Large! Kansai-Style Kitsune Udon

By Sallie Weber 26 October 2020
How to Make Ultimate Large! Kansai-Style Kitsune Udon
How to Make Ultimate Large! Kansai-Style Kitsune Udon

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a special dish, Large! Kansai-Style Kitsune Udon. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Large! Kansai-Style Kitsune Udon Recipe. Kitsune literary means 'fox' in Japanese. Why do we call the dish 'fox In the show, the master prepares a bowl of Kitsune Udon with a large homemade Inari Age.

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

Ingredients of Large! Kansai-Style Kitsune Udon

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

Udon in Osaka and Tokyo is quite different, so try Kansai-style udon while you are in Osaka!Their original menu called "Udon-chiri", which is a hot pot udon dish that uses seasonal vegetables and seafood which goes really well with sake, is a.Kitsune udon sees the famous noodles served with fried tofu and spring onions.Here, the udon is made in the Kagawa style.

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.

https://cookpad.com/us/recipes/145130-for-udon-soba-and-ozouni-how-to-make-rich-dashi-soup.

  1. If you can, make homemade udon noodles!.

https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles.

  1. For a sweet-salty udon, please see.

https://cookpad.com/us/recipes/143957-special-sweet-soup-udon.

I made Kansai (west of Japan) style soup at this time.I am familiar with it because I grew up in Kansai area.Also my recognition is that people in Kansai like Udon more than people in Kanto area (east of Japan).

Be sure to order a side dish, including the delicious chicken tempura.You will find Maruka in a quiet area, not far from the Imperial Palace.Kitsune Udon (きつねうどん) features thick udon noodles in a light dashi broth, with savory sweet fried tofu.Learn how to make this classic Japanese The combination of the thick chewy udon noodles, clear dashi broth and savory sweet inari-agé is a match made in heaven, which is probably why. • Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce.In the Kansai (western Japan) area, it is sometimes.

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