Recipe: Perfect Easy Kansai-Style Kitsune Udon

Ronnie Greene
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Recipe: Perfect Easy Kansai-Style Kitsune Udon
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Recipe: Perfect Easy Kansai-Style Kitsune Udon Delicious, fresh and tasty.

Easy Kansai-Style Kitsune Udon. 【Noodles / Udon】 It is easy and difficult to boil udon deliciously. Introduce how to make udon soup (stock soup, soup). Watch How to Make Kitsune Udon.

Udon in Osaka and Tokyo is quite different, so try Kansai-style udon while you are in Osaka!

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.

You can cook Easy Kansai-Style Kitsune Udon using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Easy Kansai-Style Kitsune Udon

  1. You need 2 of servings Frozen udon noodles.

  2. Prepare 2 1/2 cup of Water.

  3. You need 1 tbsp of ★ Sake.

  4. It’s 1 tsp of ★ Usukuchi soy sauce.

  5. It’s 1 tsp of ★ Mirin.

  6. It’s 1 tsp of ★ Salt.

  7. You need 1 tsp of Dashi stock granules.

  8. It’s 1 tsp of Kombu based dashi stock granules.

  9. Prepare 1 tsp of Fine bonito flakes.

  10. It’s 1 of Aburaage.

  11. It’s 5 of cm Japanese leek.

  12. You need 1 of Grated ginger.

  13. It’s 1 of Shichimi spice.

Kitsune udon: Udon topped with an extremely popular topping called "aburaage," a sheet of fried tofu that is boiled in a sweet sauce.

It was then made into a powder, which was incorporated into udon batter to make this healthy, green noodle!

It's chewy yet soft, and easy to slurp down.

Kitsune Udon is Udon noodles in hot Dashi soup topped with Aburaage that has been cooked in a sweet and salty sauce.

Easy Kansai-Style Kitsune Udon step by step

  1. Chop the Japanese leek. In a pot, combine the water, dashi stock granules, kombu dashi powder, bonito flakes and the ★ ingredients. Bring to a boil..

  2. In a separate pot, bring water to a boil and add the frozen udon. Then drain the noodles. Transfer to a bowl and pour in the dashi mixture from Step 1. Serve with the aburaage and leek, topped with the shichimi spice..

  3. When you add the bonito flakes, the soup may appear a bit cloudy, but it tastes much better that way. Made by the traditional method with the bonito flakes and the kombu, make it tastes even better..

  4. Its also good with soumen or hiyamugi noodles..

  5. White dashi Kansai-style udon.

https://cookpad.com/us/recipes/145912-comforting-flavor-kansai-style-udon.

  1. Oyakodon.

https://cookpad.com/us/recipes/156023-foolproof-oyako-don-with-creamy-eggs.

  1. Fried Udon.

https://cookpad.com/us/recipes/143410-inexpensive-stir-fried-udon-noodles-with-garlic-soy-sauce.

  1. Grated Daikon Soba.

https://cookpad.com/us/recipes/143433-soba-noodles-with-chirimen-jako-and-grated-daikon-radish.

  1. Toronegi and Natto Futomaki.

https://cookpad.com/us/recipes/143305-negitoro-sushi-rolls-and-natto-sushi-rolls-for-setsubun.

In the Kansai (western Japan) area, it is sometimes.

Formerly tagged as kitsune udon (artist).

Japanese name: きつね長官 (Kitsune Choukan) The other name: きつね (Kitsune) Circle & site name: きつねうどん (Kitsune Udon).

Get quick answers from Kansai style Handmade Udon Irasshai staff and past visitors.

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