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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 10 slice Aburaage
- 2 tbsp Mirin
- 1 1/2 tbsp Usukuchi soy sauce
- 2 tbsp Soy sauce
- 3 tbsp Sugar
- 240 ml Dashi stock
- 1400 ml Dashi stock
- 3 tbsp Usukuchi soy sauce
- 1 tsp Salt
- 2 tbsp Mirin
- 5 hanks Udon
- 1 dash Chopped Japanese leeks
- 1 Kamaboko
- 1 Shichimi spice
Method
- 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.
- Once boiled, strain on a strainer and let cool.
- 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.
- Simmer with the seasoning ingredients.
- Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.
- When the liquid has reduced to 1/3, turn off the heat.
- 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.
- Place on top of the boiled udon noodles and pour in the udon soup.
- The kitsune udon is ready!
- For how to make the udon dashi, please see.
- If you can, make homemade udon noodles!.
- For a sweet-salty udon, please see.
