Easy Way to Prepare Perfect Kitsune Don – Simmered Aburaage Rice Bowl

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Kitsune Don – Simmered Aburaage Rice Bowl. This 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.

Kitsune Don – Simmered Aburaage Rice Bowl Recipe. 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.

You can cook Kitsune Don – Simmered Aburaage Rice Bowl using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kitsune Don – Simmered Aburaage Rice Bowl

1. You need 1 of Aburaage.
2. You need 1 of Green onion.
3. Prepare 200 ml of Dashi stock.
4. Prepare 1 tbsp of and 1 teaspoon ◎ Soy sauce.
5. Make ready 1 tbsp of ◎ Sake.
6. Prepare 1 tbsp of ◎ Mirin.
7. It’s 1 tsp of ◎ Sugar.
8. Take 1 of Sansho pepper.
9. It’s 2 small of bowls Hot cooked rice.

Made Japanese #Mushroom & #Aburaage #takikomigohan or #mixedrice this morning ~ a traditional rice #comfortfood in Japan that's so easy to make (all in your rice cooker!)

Kitsune Don – Simmered Aburaage Rice Bowl step by step

1. I use slightly thicker aburaage than normal..
2. 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..
3. Fold in half and cut horizontally..
4. Unfold the aburaage, stack, and cut into 1.5 cm widths..
5. Slice the green onion diagonally..
6. Heat the dashi stock and the ◎ ingredients and bring to the boil. Add the aburaage and simmer..
7. When the sauce has reduced, add the green onion..
8. 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..

Although you don't often see Kitsune Udon in Japanese restaurants in the US, it is one of the most Kitsune is "fox" in Japanese, but don't worry, we don't use fox meat in the dish.By steaming the aburaage using dashi and seasonings, just the mere sight of this dish will assault you with deep hunger.It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu. #SnowCrab #Tofu #Kitsune #AburaAge.