Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Kitsune Udon
Udon in warm dashi crowned with a sheet of aburaage — fried tofu simmered soft and sweet until it soaks up the broth.
Source
Recette de Japanese home kitchens · 🏠 Cuisine maison
Osaka · Kitsune udon / きつねうどん — Kitsune udon tops the noodles with aburaage simmered sweet in dashi. It is named after the fox (kitsune), which folklore says favours fried tofu, and is closely associated with Osaka.
Watch it being made · 3 videos
⏱ 30 min🍽 2 portions🔥 400 kcal🇯🇵 Japon
PescétarienSans produits laitiers
Étapes
Pour boiling water over the aburaage to rinse away surface oil, then squeeze it dry.
Simmer the tofu in a little dashi with sugar, soy and mirin until it is soft and sweet and has drunk up the liquid.
Season the main pot of dashi with light soy and mirin for the udon broth.
Boil the udon until hot, then drain and divide into bowls.
Ladle the broth over the noodles and lay a sheet of sweet fried tofu on each.
Finish with scallion and serve hot.
💡 Astuces
- Simmer the aburaage ahead — it tastes even better reheated in its own liquid.
- Squeezing the tofu after rinsing lets it soak up the sweet broth.
- The dish is named for the fox (kitsune), said in folklore to love fried tofu.
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