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‘Kitsune’ Udon
‘Kitsune’ Udon

Before you jump to ‘Kitsune’ Udon recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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In order to see results, it is definitely not essential to drastically change your eating habits. Even more crucial than wholly changing your diet is simply substituting healthy eating choices whenever you can. As you get accustomed to the taste of these foods, you will see that you’re eating more healthily than you did. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

Hence, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to ‘kitsune’ udon recipe. To cook ‘kitsune’ udon you only need 14 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make ‘Kitsune’ Udon:
  1. Provide 2 Abura-age (Fried Thin Tofu)
  2. You need 1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
  3. Provide 1 tablespoon Sugar
  4. Use 1 tablespoon Soy Sauce
  5. You need 1 tablespoon Mirin
  6. You need 2 servings Udon Noodles
  7. Prepare 1 Spring Onion *finely chopped
  8. You need Shichimi (Japanese Chilli Spice Mix)
  9. Take <Soup>
  10. Get 2 cups Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder
  11. Get 2 tablespoons Sake (Rice Wine)
  12. Prepare 1/2 teaspoon Salt
  13. Take 1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
  14. Prepare 1/2 tablespoon Mirin
Steps to make ‘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.

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. The term dashi refers to a whole family of stocks which are mostly seafood, using umami-rich ingredients such as kezurikatsuo, niboshi, kombu and even shiitake mushrooms. Kitsune Udon is a hearty udon noodle soup, topped with the flavored deep-fried tofu and rich dashi soup stock. So why do the Japanese call this udon recipe "Fox udon (うどん)"?

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