Kitsune Udon Recipes
KITSUNE UDON
The broth for this dish is very umami and slightly fishy with subtle notes of seaweed. The noodles are springy and work perfectly with this dish. The aburaage is soft and easy to eat, and contributes a lot of the dish's overall flavor. This can be served with fish cakes as well.
Provided by Jasmine
Categories Noodle Soup
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
- Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
- Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
- Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
- Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.
Nutrition Facts : Calories 759.2 calories, Carbohydrate 150.4 g, Fat 3 g, Fiber 0.5 g, Protein 21.9 g, Sodium 3902.5 mg, Sugar 11.4 g
KITSUNE UDON
This is something my friend Bri and I tried to make last summer when she stayed over for a week. All I can say is this: the tofu must be deep-fried. Or the entire recipe is thrown off.
Provided by Lady Black Mage
Categories Japanese
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi.
- Meanwhile, cook the dried noodles, then rinse them in a colander using hot water, drain, an d then transfer to serving bowls.
- Place the tofu on top, pour the hot broth over the noodles and garnish with green onions.
Nutrition Facts : Calories 592.1, Fat 1.3, SaturatedFat 0.2, Sodium 3541.9, Carbohydrate 122.4, Fiber 7.3, Sugar 3, Protein 19.5
KITSUNE UDON
My kids can't get enough of the savory and sweet flavor of this dish, which makes me smile because I still remember the moment I first tasted kitsune udon-in elementary school. Back in Japan, my grade school served meals to its students, and these noodles were one of my favorite lunchtime treats. I know both you and your kids will love them, too: they're easy to prepare and the sweet and tangy flavor lasts and lasts.
Yield serves 4
Number Of Ingredients 9
Steps:
- To prepare the abura-age, in a medium saucepan, add the abura-age and water. Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water. Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat. Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.
- Heat the broth in a small pot over medium heat. Once it comes to a boil, cover the pot and decrease the heat to low. Keep warm until ready to serve.
- Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well.
- Divide the noodles among 4 bowls. Pour one-fourth of the hot broth into each bowl. Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.
More about "kitsune udon recipes"
KITSUNE UDON きつねうどん • JUST ONE COOKBOOK
2020-05-27 For this kitsune udon recipe, I only recommend making dashi using a dashi packet or making it from scratch. Making it with …
From justonecookbook.com
Ratings 142Calories 328 per servingCategory Main Course
From justonecookbook.com
Ratings 142Calories 328 per servingCategory Main Course
- Gather all the ingredients. Before we start: It's really important to have good flavorful dashi for this recipe. Although you can take the shortcut by using dashi powder or dashi packet, I encourage you to make your own dashi because the broth tastes so much better! It only takes less than 30 minutes to make. For vegetarian/vegan, please use Kombu Dashi.
- Put the kombu and 2 ½ cup water in a measuring cup for at least 30 minutes. If you have time, soak for 3 hours or up to half a day. Kombu’s flavor comes out naturally from soaking in water. If you don’t have time at all, skip soaking.
- In a saucepan, add the dashi, 1 Tbsp mirin, 1 tsp sugar, 1 Tbsp soy sauce, and ½ tsp kosher salt and bring to boil. Once boiling, turn off the heat or cover and keep on a low simmer.
- Squeeze excess liquid from the inariage (or you can keep it as it is). Cut the green onion into thin slices. Slice the Narutomaki fish cake into 1/8 inch (3 mm).
KITSUNE UDON RECIPE – JAPANESE COOKING 101
2015-05-20 Instructions. In boiling water, cook Aburaage for a few seconds to cut grease and drain. In a pot, put the rest of the ingredients for "Kitsune," heat at medium heat, and add prepared Aburaage. Cook until all the liquid is gone. …
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KITSUNE UDON (THE BEST UDON NOODLES RECIPE!) - RASA …
2020-04-22 The Best Kitsune Udon. Kitsune Udon is a Japanese soul food, featuring a hot dashi soup with udon noodles with aburaage in a sweet and salty sauce on top. The term …
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From rasamalaysia.com
5/5 (3)Total Time 30 minsCategory Japanese RecipesCalories 290 per serving
- For the dashi, bring the water to a boil in a pot. Once it boils, turn the heat down to maintain a gentle simmer (boiling makes the stock cloudy). Put the kezurikatsuo into a disposable tea bag, or wrap it in cheese cloth and tie the top. Drop the satchel in the water along with the kombu if you are using it. You can also just put the kezurikatsuo straight into the water and strain it when the stock is done. Let this steep for about 15 minutes, then discard the tea bag, or strain the stock into another pot and discard the solids.
- For the Abura-age. Add everything except the abura age into a small pot and bring to a boil. Once the sugar has dissolved, add the abura-age and simmer, flip several times until most of the liquid is absorbed and the abura-age is a deep brown color. Transfer from the pot to a small bowl and allow it to cool a bit. When it's cool enough to handle, press out some of the excess liquid. You don't want to squeeze all the liquid out, just enough to keep it from being salty.
- Boil a large pot of water and boil the udon for the length of time specified on the package. If the instructions are in Japanese, click here to figure out how long you should boil it for. Make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don't want them to go soggy before you're done eating them. When they're done, rinse them under cold water to stop the cooking.
- To finish it all off, put the dashi, soy sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more. Add the noodles to heat through, then divide them into two bowls. Top with the seasoned abura-age, scallions and naruto then pour the broth over everything. For a little extra color and kick, you can serve this with shichimi togarashi (Japanese 7 spice chili flakes).
KITSUNE UDON RECIPE (きつねうどん) - UDON WITH SAVORY SWEET …
Wipe-out the pan with a paper towel and then add the sugar, sake, water, and soy sauce. Bring the sauce to a boil and then add the aburaage. Simmer until there is almost no sauce left in the pan. To make the soup for the kitsune udon, simply dilute 3 1/2 tablespoons of my mentsuyu with 2 1/2 cups of water (for 2 servings) and heat in a pot.
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KITSUNE UDON FOR KIDS - PACIFIC POTLUCK
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Fukuuchi Udon is a special food item that the player has a chance to obtain by cooking Udon Noodles with Yae Miko. The recipe for Udon Noodles is obtainable from Shimura's for 2,500 Mora. Fukuuchi Udon revives a character and restores 15% of Max HP, then restores an additional 550 HP to the target fallen character with a 120-second cooldown. Like most foods, …
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Cut each Abura-age in half. Place in a saucepan, add Dashi Stock, Sugar, Soy Sauce and Mirin, and bring to the boil over medium heat. Simmer for a few minutes, then set aside and allow to cool in the sauce. Make Soup. Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil.
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KITSUNE UDON NOODLES RECIPE
Kitsune Udon nyanzvi zvinoreva fox udon, kana fox noodles, muchiJapane. Zita racho rakabva kune vanhu vanoita kuti fox inakidzwe neburabura (deep-fried tofu), iyo ndiyo yakakosha zvikuru iyo ino tambo). Chewy uye soft, udon yakaoma gorosi neodles iyo yakanakisisa apo iwe unogona kuvawana yakachena. Dhaka udon ichiri yakanaka, asi kubwinya kunopisa.
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From getrecipecart.com
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HOMEMADE KITSUNE UDON
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From cookgem.com
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