EXPLORING THE ART OF JAPANESE CUISINE
Kitsune Udonきつねうどん
Kitsune udon is believed to have originated in the 19th century at a restaurant in Osaka. In the following century, its popularity increased, and Kitsune Udon became widespread throughout Japan.
I would really appreciate it if you could please stay on the page
for at least 30 seconds to help me support my work as per Medium's new changes.The name “Kitsune” means “fox” in Japanese, possibly influenced by a folk tale suggesting that Aburaage is a fox’s preferred food. Some also speculate that it’s called Kitsune due to its brown color, resembling that of a fox.
This traditional Japanese dish combines udon noodles in a gentle dashi soup, complemented by tender slices of aburaage (sweet, marinated tofu pouches) and topped with refreshing spring onions.
Recipe Ingredients KITSUNE
- 2 aburaage tofu pouch, cut into 4 pieces
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar
- 1/2 cup water
UDON AND SOUP
- 4 cup dashi
- 1/2 tsp salt
- 2 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 2 packs of udon
- green onions, thinly cut
- grated ginger
Instruction
- Blanch aburaage for a few seconds to remove the oil and drain.
- Cook the aburaage with the seasoning for Kitsune at medium heat until the liquid is gone. Set aside.
- Boil the udon noodles following the instructions on the package, about 1 minute. Drain them.
- Boil the dashi stock and season with salt, soy sauce, mirin and sake.
- Divide the drained udon into individual bowls and pour the dashi soup over the noddle. Top with aburaage, grated ginger and sprinkle on the chopped green onion.
- Serve with a sprinkle of Shichimi if you like.
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Previously published on HubPages