Jan. 26th, 2013

megido: bazette (Kuroshitsuji: Grab a blanket brother.)


Lately I've been on a new recipe kick, and I've been trying to replicate as many dishes as the ones I enjoyed in Japan. One of my favorite things to eat was a very simple udon soup with fried tofu called kitsune udon (kitsune meaning fox, so named for the myth that shapeshifting foxes love fried tofu). I found this recipe online and it was a completely blind test but came out really well, so huzzah! I did omit the narutomaki from this recipe because I am not a fan, but go with what you like. がんばって!

Kitsune Udon
Adapted from Ichigo Shortcake

Ingredients
300g dry udon noodles
1 aburaage pocket*
4 cups dashi stock**
5 tbsp light soy sauce
4 tbsp mirin
1 tbsp sugar
1/2 spring onion
Salt

*Aburaage is a kind of sweet fried tofu pocket that you can usually find in an Asian grocery store/market or make your own. From what I understand this recipe seems pretty legit, but I haven't tried it myself so I can't vouch for it entirely.
**I made my own using Hondashi instant bonito dashi stock, which was approximately 2 tsp for 4 cups of water, brought to a boil, and let simmer for about 15 minutes. However you want to make it is up to you. \o/

Directions
Cook udon according to packet instructions (normally takes around 10-15 minutes or less for fresh udon). After udon is cooked, make sure to drain and rinse well for a smooth final texture.

Prepare dashi stock.

Finely slice spring onion diagonally. Soak aburaage in hot water and dry with paper towels, then cut in half.

Heat sugar, 1 tbsp mirin and 2 tbsp soy sauce in saucepan on low heat. Stir until sugar is dissolved and add aburaage.

Gently simmer aburaage in soysauce mixture, turning every 2 minutes until all the sauce is absorbed.

Heat dashi stock, remaining soy sauce and mirin until boiling, then remove from heat. Add salt to taste.

Place noodles and prepared aburaage in a bowl. Pour on dashi mixture and top with chopped spring onions to serve.

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Christi

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