Kitsuné Rice Bowl With Curry Sauce And Fried Tofu Recipe by cookpad.japan
 cookpad.japan @cookpad_jp Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here! You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here! You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan Kitsuné Rice Bowl with Curry Sauce and Fried Tofu Share its first Cooksnap! Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here! You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here! You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan Ingredients 3 servings 1 large Aburaage 1/2 large Onion 1 bowlful for each serving Plain cooked rice 400 ml Dashi stock 3 tbsp ◎ Soy sauce 3 tbsp ◎ Mirin 1 tsp ◎ Sugar 1 tsp ◎ Curry powder 1 Green peas or chopped green onion (if you have them) 1 tbsp Katakuriko 1 large Aburaage 1/2 large Onion 1 bowlful for each serving Plain cooked rice 400 ml Dashi stock 3 tbsp ◎ Soy sauce 3 tbsp ◎ Mirin 1 tsp ◎ Sugar 1 tsp ◎ Curry powder 1 Green peas or chopped green onion (if you have them) 1 tbsp Katakuriko Cooking Instructions 1 Pour boiling water over the aburaage to drain excess oil and cut into strips. Cut the onion into 1 cm wedges. Put 1 tablespoon of flour (not listed) into a plastic bag with the aburaage strips and shake to coat evenly. Heat oil in a frying pan (you don't need oil if you're using a non-stick pan) and pan fry both sides of the aburaage lightly. 2 When both sides are browned, take the aburaage out of the pan. Put the dashi stock in the empty frying pan and add the ◎ ingredients in the listed order. Add the onion and aburaage and simmer until the onion is softened. Add the katakuriko dissolved in and equal amount of water. When it comes to a boil, it's done. 1 Pour boiling water over the aburaage to drain excess oil and cut into strips. Cut the onion into 1 cm wedges. Put 1 tablespoon of flour (not listed) into a plastic bag with the aburaage strips and shake to coat evenly. Heat oil in a frying pan (you don't need oil if you're using a non-stick pan) and pan fry both sides of the aburaage lightly. 1 Pour boiling water over the aburaage to drain excess oil and cut into strips. Cut the onion into 1 cm wedges. Put 1 tablespoon of flour (not listed) into a plastic bag with the aburaage strips and shake to coat evenly. Heat oil in a frying pan (you don't need oil if you're using a non-stick pan) and pan fry both sides of the aburaage lightly. 2 When both sides are browned, take the aburaage out of the pan. Put the dashi stock in the empty frying pan and add the ◎ ingredients in the listed order. Add the onion and aburaage and simmer until the onion is softened. Add the katakuriko dissolved in and equal amount of water. When it comes to a boil, it's done. 2 When both sides are browned, take the aburaage out of the pan. Put the dashi stock in the empty frying pan and add the ◎ ingredients in the listed order. Add the onion and aburaage and simmer until the onion is softened. Add the katakuriko dissolved in and equal amount of water. When it comes to a boil, it's done. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on June 28, 2013 18:56 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Japanese-style Curry Sauce Rice Bowl Japanese-style Curry Sauce Rice Bowl This is my mother's creation. My little brother used to love this and asked her to cook it often. 1 tablespoon of curry powder may be too spicy, so put 1/2 tablespoon and adjust to taste. You could replace the water for dashi stock. You could also add onions, but I didn't. Recipe by Musashikojirou cookpad.japan Sauce Katsu Rice Bowl Sauce Katsu Rice Bowl Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...) It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin cookpad.japan Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank cookpad.japan Japanese-Style Curry Rice Bowl Simple Version Japanese-Style Curry Rice Bowl Simple Version I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients. Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI cookpad.japan Fake Eel Rice Bowl with Atsuage Tofu Fake Eel Rice Bowl with Atsuage Tofu Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl. The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. Recipe by eribow cookpad.japan Eggplant Rice Bowl with Sweet and Savory Sauce Eggplant Rice Bowl with Sweet and Savory Sauce I love eggplants. While I was thinking of dishes to prepare with one of my favorite sweet and savory sauces, this was what stuck! If the skin of the eggplant is tough, peel off some strips in a zebra pattern to make it easier to bite into. Once you add the sauce ingredients it will cook down in no time, so make sure to simmer over low heat. Recipe by pappatyan. cookpad.japan Japanese-style Curry Sauce Rice Bowl Japanese-style Curry Sauce Rice Bowl This is my mother's creation. My little brother used to love this and asked her to cook it often. 1 tablespoon of curry powder may be too spicy, so put 1/2 tablespoon and adjust to taste. You could replace the water for dashi stock. You could also add onions, but I didn't. Recipe by Musashikojirou cookpad.japan Japanese-style Curry Sauce Rice Bowl Japanese-style Curry Sauce Rice Bowl This is my mother's creation. My little brother used to love this and asked her to cook it often. 1 tablespoon of curry powder may be too spicy, so put 1/2 tablespoon and adjust to taste. You could replace the water for dashi stock. You could also add onions, but I didn't. Recipe by Musashikojirou cookpad.japan Sauce Katsu Rice Bowl Sauce Katsu Rice Bowl Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...) It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin cookpad.japan Sauce Katsu Rice Bowl Sauce Katsu Rice Bowl Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...) It is easier to eat if you alternate the fatty sides of the pork roast slices as you layer them, so that the fat does not end up in one lump. The number of slices will depend on the thickness, so adjust accordingly. I used 3 pieces for my husband and 2 for myself. Layered sliced pork is more tender and easier to eat. You can also sandwich sliced cheese for a change. Of course, you can use store bought tonkatsu if you like! For 2 servings. Recipe by Suirin cookpad.japan Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank cookpad.japan Tofu and Meat Soboro Rice Bowl with An Sauce Tofu and Meat Soboro Rice Bowl with An Sauce My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet. Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead. Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients. You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like. This is great for dinner too of course! For 4 servings. Recipe by Youtank cookpad.japan Japanese-Style Curry Rice Bowl Simple Version Japanese-Style Curry Rice Bowl Simple Version I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients. Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI cookpad.japan Japanese-Style Curry Rice Bowl Simple Version Japanese-Style Curry Rice Bowl Simple Version I really liked the curry rice bowl that I ate at my favorite udon restaurant a long time ago, but I can't get it anymore, so I decided to make it myself. Without using unnecessary seasonings, this can become a fairly authentic taste using just these fundamental ingredients. Unlike regular curry, there is is no need to simmer this. The meat will toughen if you overcook it, so quickly sautéing and bringing it to a simmer once is OK. The aburaage is used to draw the flavor out, so I sautéed it together without draining the oil. This saves time; it's killing two birds with one stone! You can adjust the spiciness by changing the curry roux, or adding curry powder while tasting. For 2~3 people. Recipe by YU-RI cookpad.japan Fake Eel Rice Bowl with Atsuage Tofu Fake Eel Rice Bowl with Atsuage Tofu Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl. The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. Recipe by eribow cookpad.japan Fake Eel Rice Bowl with Atsuage Tofu Fake Eel Rice Bowl with Atsuage Tofu Today was the day of the ox (thought in Japan to be the hottest day of the year and a traditional day to eat eel). Since I'm a vegetarian, I came up with this vegetarian version of the eel rice bowl. The thickness of the sauce comes from the mirin, however, if too much of the moisture evaporates off it'll burn in a hurry, so stop the heat before it gets to that point! If you have any eel sauce you can use that or even mix it in for a blended flavor. If you top with lots of sansho pepper you get a taste pretty close to the real deal. Goes pretty well with shredded seaweed and mitsuba. For serving 2. Recipe by eribow cookpad.japan Eggplant Rice Bowl with Sweet and Savory Sauce Eggplant Rice Bowl with Sweet and Savory Sauce I love eggplants. While I was thinking of dishes to prepare with one of my favorite sweet and savory sauces, this was what stuck! If the skin of the eggplant is tough, peel off some strips in a zebra pattern to make it easier to bite into. Once you add the sauce ingredients it will cook down in no time, so make sure to simmer over low heat. Recipe by pappatyan. cookpad.japan Eggplant Rice Bowl with Sweet and Savory Sauce Eggplant Rice Bowl with Sweet and Savory Sauce I love eggplants. While I was thinking of dishes to prepare with one of my favorite sweet and savory sauces, this was what stuck! If the skin of the eggplant is tough, peel off some strips in a zebra pattern to make it easier to bite into. Once you add the sauce ingredients it will cook down in no time, so make sure to simmer over low heat. 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