Large! Kansai Style Kitsune Udon Recipe by cookpad.japan
Cooking Instructions 1 Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes. 2 Once boiled, strain on a strainer and let cool. 3 Once cooled, squeeze out the water. Squeeze between the palms of your hands taking care not to tear it. If you don't wring the water out well enough, the flavor will become diluted. 4 Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer. 5 When the liquid has reduced to 1/3, turn off the heat. 6 Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour. If you can, let it sit overnight to really let the seasonings seep in. 7 Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready! 8 9 10 1 Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes. 1 Boil the aburaage in plenty of water to render out the oil. Once the water comes to a boil, cover with a lid and boil for 30-40 minutes. 2 Once boiled, strain on a strainer and let cool. 2 Once boiled, strain on a strainer and let cool. 3 Once cooled, squeeze out the water. Squeeze between the palms of your hands taking care not to tear it. If you don't wring the water out well enough, the flavor will become diluted. 3 Once cooled, squeeze out the water. Squeeze between the palms of your hands taking care not to tear it. If you don't wring the water out well enough, the flavor will become diluted. 4 Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer. 4 Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer. 5 When the liquid has reduced to 1/3, turn off the heat. 5 When the liquid has reduced to 1/3, turn off the heat. 6 Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour. If you can, let it sit overnight to really let the seasonings seep in. 6 Transfer the skins together with the seasonings to a heatproof container, then let rest for at least one hour. If you can, let it sit overnight to really let the seasonings seep in. 7 Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready! 7 Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready! 8 8 9 9 10 10 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Moist Chocolate Cake Strawberry Rhubarb Cobbler Super delicious buttermilk biscuits Double delight strawberry cake Crockpot Posole Soup Moist Chocolate Cake Strawberry Rhubarb Cobbler Super delicious buttermilk biscuits Double delight strawberry cake Crockpot Posole Soup Tart and Delicious Lemon Jam Mashed Potato Olaf Easy, Oil-Free Nikujaga with Ground Pork Kumquat Langue de Boeuf Easy Frozen "Olaf" Charaben Greek Spice Grilled Chicken Thighs Izakaya Classic! Cartilage Karaage Perfect pasta salad Avo Toast Chirashi Sushi (5 Ingredient Chirashi Sushi) Tart and Delicious Lemon Jam Mashed Potato Olaf Easy, Oil-Free Nikujaga with Ground Pork Kumquat Langue de Boeuf Easy Frozen "Olaf" Charaben Greek Spice Grilled Chicken Thighs Izakaya Classic! Cartilage Karaage Perfect pasta salad Avo Toast Chirashi Sushi (5 Ingredient Chirashi Sushi)