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Easiest Way to Cook Tasty Kitsune Don — Simmered Aburaage Rice Bowl

Kitsune Don — Simmered Aburaage Rice Bowl. Oyako Don (親子丼) is a classic Japanese comfort food. The tender pieces of chicken meat, yellow onions and green onion are simmered in a sweet and savory. Here's a quick and easy recipe for Kitsune Udon — Japanese udon noodles in hot soup with seasoned aburaage In Japan, if you are feeling under the weather, you traditionally eat rice porridge (okayu) or udon Kitsune Udon literary means fox udon, or fox noodles, in Japanese.

Kitsune Don -- Simmered Aburaage Rice Bowl Kitsune Udon (きつねうどん) is a delicious meatless Japanese noodle soup that's topped with a thick slice of seasoned fried tofu. The combination of the thick chewy udon noodles, clear dashi broth and savory sweet inari-agé is a match made in heaven, which is probably why Kitsune Udon is one of the. By steaming the aburaage using dashi and seasonings, just the mere sight of this dish will assault you with deep hunger. You can cook Kitsune Don — Simmered Aburaage Rice Bowl using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Kitsune Don — Simmered Aburaage Rice Bowl

  1. Prepare 1 of Aburaage.
  2. You need 1 of Green onion.
  3. It’s 200 ml of Dashi stock.
  4. You need 1 tbsp of and 1 teaspoon ◎ Soy sauce.
  5. You need 1 tbsp of ◎ Sake.
  6. Prepare 1 tbsp of ◎ Mirin.
  7. Prepare 1 tsp of ◎ Sugar.
  8. Prepare 1 of Sansho pepper.
  9. Prepare 2 small of bowls Hot cooked rice.

It is also added to udon noodle dishes, which are called kitsune-udon because of legends that foxes (kitsune) like deep-fried tofu.

Kitsune Don — Simmered Aburaage Rice Bowl instructions

  1. I use slightly thicker aburaage than normal..
  2. Pour the boiled water in a bowl and put in the aburaage. Shake gently and drain the excess oil from the aburaage. Squeeze out the excess water when it has cooled enough to handle..
  3. Fold in half and cut horizontally..
  4. Unfold the aburaage, stack, and cut into 1.5 cm widths..
  5. Slice the green onion diagonally..
  6. Heat the dashi stock and the ◎ ingredients and bring to the boil. Add the aburaage and simmer..
  7. When the sauce has reduced, add the green onion..
  8. After bringing to the boil, turn off the heat. Transfer to a bowl of rice. Pour over the leftover sauce in the pan and sprinkle some sansho pepper to season..

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