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Home >> NIMONO - STEWED Recipes

KITSUNE UDON

INGREDIENTS :

454g dried udon noodles,
2 packs of abura (i.e. fried bean curd), 1 stalk of spring onion, 6 cups of water.

SEASONINGS:
(1) 5 cups of Dashi broth, 255ml Japanese soy sauce, 200ml mirin.
(2) 2 cups of Dashi broth, 1/4 cup of caster sugar, 2T mirin, 2T Japanese soy sauce.

PREPARATION :

1. Rinse spring onion; Cut off both ends; Chop.
2. Wipe abura with damp kitchen paper.
3. Add 6 cups of water to a pot; Bring to the boil over a high heat; Add the abura; Bring to the boil over a high heat; Turn off the heat; Immediately lift the abura up; Rinse in water; Gently squeeze out any excess water; Drain.
4. Blanch udon in boiling water for a few minutes (according to the package instructions); Turn off the heat; Immediately lift the udon up; Transfer to a fine-mesh sieve; Rinse in running water till cool; Drain.
5. Add seasoning (1) to a pot; Stir to mix well; Bring to the boil over a high heat; Turn to a low heat; Simmer over a low heat till ready to use.
6. Add seasoning (2) to a saucepan; Bring to the boil over a high heat; Turn to a low heat; Add the abura from the step 3; Simmer over a medium heat till the sauce has almost completely evaporated (roughly 8 minutes); Turn off the heat.
7. Arrange the udon in serving bowls; Pour seasoning (1) to the bowls; Arrange the abura on top; Garnish with the spring onion.