Cara Memasak Large! Kansai-Style Kitsune Udon yang Gurih!

Large! Kansai-Style Kitsune Udon. This is a kitsune udon made with homemade kitsune! If you use homemade udon noodles, it's excellent, but it's delicious even with frozen udon. It's very important to thoroughly remove the oil from the kitsune, then squeeze out the moisture.

Once the water boils, turn off the heat. Bring a pot full of water to a boil,then quickly slip in the udon,while stir-ring robustly with large chopsticks. When it starts to boil over,take one udon and bite it to check the doneness. Kalian dapat menghidangkan Large! Kansai-Style Kitsune Udon hanya dengan menggunakan 17 bahan dan 10 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Large! Kansai-Style Kitsune Udon yuk!

Bahan-bahan Large! Kansai-Style Kitsune Udon

1. Gunakan of Kitsune.
2. Sediakan of Aburaage.
3. Gunakan of Mirin.
4. Diperlukan of Usukuchi soy sauce.
5. Dibutuhkan of Soy sauce.
6. Diperlukan of Sugar.
7. Gunakan of Dashi stock.
8. Siapkan of Udon soup (Kansai style).
9. Sediakan of Dashi stock.
10. Gunakan of Usukuchi soy sauce.
11. Gunakan of Salt.
12. Sediakan of Mirin.
13. Siapkan of Udon noodles.
14. Diperlukan of hanks Udon.
15. Gunakan of Chopped Japanese leeks.
16. Sediakan of Kamaboko.
17. Dibutuhkan of Shichimi spice.

Arrange the udon in a dish,add the seasoned fried tofu (kitsune) and choped leek,serve with udon soup stock kansai style. Kitsune Udon is one of the soul foods for Kansai people. Aburaage, fried thin tofu, is often cooked and seasoned strongly with soy sauce and sugar, as you may know from this dish and also in Inarizushi. The well seasoned Aburaage stands out perfectly without its taste blurring into the soup.

Langkah-langkah membuat Large! Kansai-Style Kitsune Udon

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.
9. If you can, make homemade udon noodles!. https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles.
10. For a sweet-salty udon, please see. https://cookpad.com/us/recipes/143957-special-sweet-soup-udon.

See recipes for 'Kitsune' Udon, Large! Kitsune Udon literary means fox udon, or fox noodles, in Japanese. The name came from the folktale that fox enjoys aburaage (deep-fried tofu), which is the main topping for this noodle).. Boil water in a large pan and heat udon noodles as indicated in the package. Midnight Diner: Tokyo Stories© TBS Television.

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