Resep: ‘Kitsune’ Udon Kekinian

‘Kitsune’ Udon. Kitsune Udon is a Japanese noodle soup in dashi broth, topped with seasoned fried tofu, pink-swirl narutomaki fish cake, and scallions. 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.

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). Chewy and soft, udon are thick wheat noodles that are best when you can find them fresh. Cara membuatnya pun cukup mudah, kalian dapat memasak ‘Kitsune’ Udon hanya dengan menggunakan 14 bahan dan 6 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep ‘Kitsune’ Udon!

Bahan ‘Kitsune’ Udon

1. Sediakan 2 of Abura-age (Fried Thin Tofu).
2. Siapkan 1/2 cup of Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder.
3. Sediakan 1 tablespoon of Sugar.
4. Diperlukan 1 tablespoon of Soy Sauce.
5. Sediakan 1 tablespoon of Mirin.
6. Siapkan 2 of servings Udon Noodles.
7. Gunakan 1 of Spring Onion *finely chopped.
8. Gunakan of Shichimi (Japanese Chilli Spice Mix).
9. Diperlukan of <Soup>.
10. Dibutuhkan 2 cups of Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder.
11. Dibutuhkan 2 tablespoons of Sake (Rice Wine).
12. Dibutuhkan 1/2 teaspoon of Salt.
13. Sediakan 1 tablespoon of Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal.
14. Diperlukan 1/2 tablespoon of Mirin.

Dried udon is still good, but the texture is denser. Kitsune udon, which translates to "fox udon," is a Japanese noodle soup featuring udon noodles and inari age (seasoned fried tofu) floating in a dashi broth. Originating from Osaka in Japan, this comforting vegetarian dish gets its name from a common yokai (magical creature) in Japanese folktales—a kitsune (fox) whose favorite food is inari age.. Kitsune Udon is a hearty udon noodle soup, topped with the flavored deep-fried tofu and rich dashi soup stock.

Langkah-langkah memasak ‘Kitsune’ Udon

1. Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. *Note: If you don’t have the microwave, soak in hot water is alternative option..
2. 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 to allow soak up the sauce..
3. Make Soup. Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil. *Note: ‘Usukuchi’ lighter colour Soy Sauce, that is saltier, is ideal. If you use the ordinary Soy Sauce, you might need extra Salt..
4. Cook Udon Noodles as instructed. DO NOT add salt into the water. The best Udon Noodles are the Frozen Udon Noodles that you can find at Asian grocery stores. The Frozen Udon Noodles are already cooked, so just warm them in the boiling water..
5. Place drained hot Udon Noodles in a serving bowl, pour the hot soup, place Abura-age on top, add some finely chopped Spring Onion. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy..
6. Note: You do not need to waste the soup. I usually drink it all..

So why do the Japanese call this udon recipe "Fox udon (うどん )"? Good question There are two main theories regarding the Japanese name for this udon noodle soup: "Kitsune. Kitsune udon is a famous Japanese dish which consists of thick udon noodles served in a fragrant dashi broth which is then topped with sliced or whole deep-fried tofu known as aburaage. The name of the dish is translated as fox udon, following the old folk tale which suggests that foxes are great admirers of deep-fried aburaage. Even though the origin of this dish is vague, it is believed that.

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