Today, I want you introduce a recipe of kitsune (a fox) udon. Change ), Dish 16: Stewed Dish of Freeze-Dried Tofu. I am familiar with it because I grew up in Kansai area. These are reasons why the udon with deep fried tofu is called kitsune udon. Put 5. on the udon. If you have visited both Kansai and Kanto area and tried Udon or Soba each of there, you noticed the difference. If you use the ordinary Soy Sauce, you might need extra Salt. Change ), You are commenting using your Facebook account. *Note: ‘Usukuchi’ lighter colour Soy Sauce, that is saltier, is ideal. It has been arranged to Japanese style as same as […], […] of sugar and salty of miso. The Frozen Udon Noodles are already cooked, so just warm them in the boiling water. And some people seem to reach at the page with the keywords “Kitsune Udon”. 5) Place Udon in a bowl and pour the soup. If there is an opportunity, I would like to introduce these different type of Soy Sauce in the future. We use Ramen noodles and also use other Japanese noodles such as Udon noodles or Soumen noodles. Abura-age is fried think sliced tofu, and it is simmered with soy sauce and sugar etc. These two noodles are white, and difference in appearance is thickness. Sometimes, we found very interesting name of foods. Hi! Again, don’t worry. Let’s take a look at the recipe. What is Kitsune Udon? Both Kitsune Udon and Kitsune Soba are popular noodle dishes in Japan. 3 Key Ingredients for Kitsune Udon. Though there are various theories about it, the one that people believe foxes love abura-age is likely the most convincing. 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. (adsbygoogle = window.adsbygoogle || []).push({}); c Copyright 2020 Japanese food style. No one knows why this Udon dish is called with its name. Kanto style soup has dark color.
Plus, kitsune-iro is also a brown, amber color that you look for when cooking things, I guess "it should be as brown as a fox"? All Rights Reserved.
I usually sprinkle some Shichimi spice (a Japanese spice) when eating. So why do the Japanese call this udon recipe “Fox udon (うどん )”? […] are “Kitsune Udon” and “Tanuki Udon”. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Google+ (Opens in new window), Salmon and Ikra Rice Bowl (Sake Ikura Don), Kitsune Udon and Tanuki Udona | Food in Japan, Another Japanese Fried Chicken (Tori no Tatsuta Age), Salmon Roe with Soy Sauce (Ikura Shoyu-Zuke), Chicken Tenderloin with Mustard Soy Sauce (Sasami no Karashiae). What interesting point is “Kitsune” and […]. If you bought Metsuyu for Soba or Udon etc., please remember you can use it for other cooking like […], […] written an article about Kitsune Udon before. Kitsune Udon has Abura-age which is the ingredient brown and square shape in the photo.
Place in a saucepan, add Dashi Stock, Sugar, Soy Sauce and Mirin, and bring to the boil over medium heat. On the half way, taste it and add some sea salt if needed.
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