Large! Kansai-Style Kitsune Udon

Name: How to cook Large! Kansai-Style Kitsune Udon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

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.

Ingredient

Food ration :

5 servings

10 slice

Aburaage

2 tbsp

Mirin

3 tbsp

Usukuchi soy sauce

2 tbsp

Soy sauce

3 tbsp

Sugar

1400 ml

Dashi stock

1 tsp

Salt

hanks Udon

1 dash

Chopped Japanese leeks

Kamaboko

Shichimi spice

Cooking instructions

* Step 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.

* Step 2

Once boiled, strain on a strainer and let cool.

* Step 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.

* Step 4

Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.

* Step 5

When the liquid has reduced to 1/3, turn off the heat.

* Step 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.