Kitsune Udon (きつねうどん)

Name: Kitsune Udon (きつねうどん)
Cuisine: British, European
Ingredients: 4-5 pieces of Aburaage; Water for boiling; 1 tsp Salt; 100ml Water; 2 tbsp Sugar; 1 tbsp Sake; 2 tbsp Mirin; 2 tbsp Tsuyu sauce; 1 tbsp Soy sauce; 10g Kombu (dried kelp); 15g Katsuobushi (bonito flakes); 10g Niboshi (dried sardines); 1l Water; 5 tbsp (75ml) Soy sauce; ½ tsp Salt; 4-5 portions Udon noodles; Spring onion finely chopped; 12-15 Slices of Kamaboko (or narutomaki - Japanese fishcakes)

Instructions

How to make classic Kitsune Udon. (きつねうどん) Thick, chewy udon noodles served in a light dashi broth and topped with deliciously seasoned aburaage (twice fried tofu). Makes 4-5 portions.

Updated at: Fri, 05 Jul 2024 00:09:19 GMT