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Before you jump to Large! Kansai-Style Kitsune Udon recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Consuming Apples Is Good.
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In conclusion, I guess an apple a day definitely can keep the doctor away and now you recognize why. The benefits we covered are only a couple of of the benefits that eating apples can offer. It is possible to find many more benefits regarding your health when it comes to apples. I hope that the next time you go to the supermarket you find yourself getting plenty of apples. These apples can wind up helping you to live a longer as well as healthier life.
We hope you got benefit from reading it, now let’s go back to large! kansai-style kitsune udon recipe. To make large! kansai-style kitsune udon you need 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Large! Kansai-Style Kitsune Udon:
- Prepare Kitsune
- Use 10 slice Aburaage
- Provide 2 tbsp Mirin
- Provide 1 1/2 tbsp Usukuchi soy sauce
- Use 2 tbsp Soy sauce
- Get 3 tbsp Sugar
- Take 240 ml Dashi stock
- Get Udon soup (Kansai style)
- You need 1400 ml Dashi stock
- Prepare 3 tbsp Usukuchi soy sauce
- You need 1 tsp Salt
- Take 2 tbsp Mirin
- You need Udon noodles
- You need 5 hanks Udon
- Use 1 dash Chopped Japanese leeks
- Get 1 Kamaboko
- Use 1 Shichimi spice
Steps to make Large! Kansai-Style Kitsune Udon:
- 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.
- Once boiled, strain on a strainer and let cool.
- 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.
- Simmer with the seasoning ingredients. Once it comes to a boil, reduce the heat to low and cover with a lid to simmer.
- When the liquid has reduced to 1/3, turn off the heat.
- 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.
- Place on top of the boiled udon noodles and pour in the udon soup. The kitsune udon is ready!
- For how to make the udon dashi, please see. - - https://cookpad.com/us/recipes/145130-for-udon-soba-and-ozouni-how-to-make-rich-dashi-soup
- If you can, make homemade udon noodles!. - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
- For a sweet-salty udon, please see. - - https://cookpad.com/us/recipes/143957-special-sweet-soup-udon
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