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. Kitsune udon. Serve udon, soup and veggies in a bowl and top with inariage (although I like to add the inariage to the soup just before I scoop it out). Shintō is more an organised spirituality than a religion, per say. Get easy-to-follow, delicious recipes delivered right to your inbox. Udon noodles are a staple of Japanese cuisine that has won the hearts, and palates, of food enthusiasts around the world. In a separate large skillet, heat the peanut oil and add the minced ginger, garlic, and sesame oil. This was on our first day in Kyoto, though, and we were so hungry at this point that we just ordered something that looked like it might be vegetarian. Cover the pot and reduce to a simmer. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? This rids the tofu of excess oil, making the aburaage easier to season and preventing your kitsune udon from getting greasy. We’re supported by your generosity. In the case of Kitsune Udon (“fox” udon) it’s topped with a piece of fried tofu that’s been seasoned with soy sauce, sake and sugar, called inari-agé. If you’ve ever had inarizushi you’re probably familiar with these flavorful fox colored pouches that are used to hold a ball of sushi rice inside, but they’re equally delicious served over a bowl of steaming udon noodles. Kitsune Udon literary means fox udon, or fox noodles, in Japanese. All text and photos ©2007-2020. Don't wash or soak it as it'll remove all the precious natural umami flavour. 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 most popular bowls of udon in Japan. My other trick for making a batch of kitsune udon quickly is to always have Mentsuyu on hand. Eg, if you're cooking for 2, then add 2 tbs of soysauce and 2 tbs Mirin. Boil the udon according to the package directions, drain well. Remove the chunks of ginger from the broth and discard. To make the soup for the kitsune udon, simply dilute 3 1/2 tablespoons of my mentsuyu with 2 1/2 cups of water (for 2 servings) and heat in a pot. Thick, silky, and filling, these wheat noodles are commonly found in soups, with or without animal-based proteins, but always surrounded by thinly sliced vegetables and classics like mirin, soy, rice vinegar, ginger, and the very important umami flavor brought by mushrooms. Add soysauce and Mirin to the soup pot. Addictive. Dried udon noodles can be found in the international aisle of most supermarkets, but sometimes Asian markets have the frozen version. 4 cups vegetable broth (or chicken-style vegetarian broth), 1 pound udon noodles (cooked according to package instructions), 4 medium (1/8-inch-long) green onions (thinly sliced). Cut slits in the kombu. Topped with fried tofu, the soup is really delicious and filling thanks to the added protein in the tofu. Reserve the water and don't pour it out. You don't need to as kitsune udon normally doesn't have this, but I like to, so I do. Top the soup with a triangle of tofu. 1 tbs of each per person. The answer lies in the other great religion of Japan- Shintō. Fill a pan with some water and bring to a boil. Easy to make, our udon soup is a great introduction to classic Japanese flavors and a tempting light lunch or dinner. Drain the aburaage in a strainer and use something (other than your hand) to press any excess water out of it. It's hard to be a vegetarian in Japan. Its quick to make and one I know they'll enjoy. I'll explain more in the method. Donate. Sprinkle with sea salt. Legend has it that these kitsuné love aburaage (pronounced abura-agay), which is why dishes made with these fried puffs of tofu often have “inari” or “kitsune” in their name. I'm Marc, and I'm here to help you elevate everyday meals by teaching you the basics, while giving the confidence and inspiration to have fun in the kitchen! Pressing down on it with a spatula to help coax out any extra oil. I use 1 inariage per person. If you’re looking for a bit of vegetarian protein with your noodles, you can’t go wrong with this dish. In a large pot, add the soaked and softened shiitake mushrooms and kombu. All rights reserved. Serve with shichimi togarashi. Split the udon between two bowls and then place an inari-agé in each bowl. Add the aburaage and boil for about 1 minute. Allow the broth to simmer for at least 10 minutes. So overall it’s so good. Sauté for a few minutes, until the broccoli is just tender and a lively green color. For each person you cook for, add a large bowl of water in the pot. So why is this called dish called kitsune udon? Remove the kombu pieces and add your wakame seaweed along with any other extras you've decided to add. Should you wish to as well, now is the time to prepare your veggies/toppings of choice. It's quite similar to a traditional recipe and a traditional Japanese meal, so you'll find it warming and filling, but not heavy. Add frozen udon to the soup. If you wish, you can add extra veggies/toppings to the soup. Time to get cooking! The name came from the folktale that fox enjoys aburaage (deep-fried tofu), which is the main topping for this noodle). Topped with fried tofu, the soup is really delicious and filling thanks to the added protein in the tofu. It’s delicious. 5. What you really want is the fresh version, which you might be able to acquire from a local Japanese restaurant, as they're difficult to find elsewhere; if you can't find dried or frozen either, use soba noodles instead. Tsukimi Udon. Mentsuyu, which literally means “noodle broth” is a noodle soup base made with dashi broth, soy sauce, sake and other seasonings and you can get my mentsuyu recipe here. Our quick and easy recipe uses vegetable broth as a base, but if you'd like a more classic version, you can replace it with dashi, which would make the dish non-vegan or vegetarian, as it has fish ingredients in it. Remove from heat and set aside. Prepare individual bowls by placing a serving of noodles in each, topping it with the prepared Chinese broccoli, a generous amount of broth, some sliced green onions, chopped cilantro, and roasted peanuts.


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