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‘Kitsune’ Udon
‘Kitsune’ Udon

Before you jump to ‘Kitsune’ Udon recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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Eating healthy is often the hardest when dining out. Lunch menus tend to be stocked full of appealing images, but frequently lacking from these is the important information, including complete calories and fat. For this reason, you might find it difficult to make healthy decisions out of a lunch menu.

The first step in making healthy decisions from a lunch menu is picking your location wisely. When you have multiple alternatives, when seeking to flake out, it’s imperative that you provide each choice a quick examination. Although fast food establishments have started to integrate healthy foods and foods into their menus, you might find it much easier to eat healthy at a traditional family restaurant.

You might also make healthy choices from a lunch menu by searching for a healthy eating section. Since the foods which we eat are still a controversy surrounded by debate, most restaurants have begun developing healthy eating segments on their own menus. These sections are often full of low calorie foods and side dishes, in addition to those that are reduced in fats or saturated fats.

Using your best judgment is just another one of the many ways you may make healthy decisions from a dinner menu. This is best accomplished by examining dinner pictures onto a single menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, make sure you ask for a lesser amount.

Talking of requesting for a lesser amount, you will want to ask any questions that you have. Would you like to understand if the restaurant has low fat sweet, sour cream, or mayonnaise? You will not wish to assume that they dotherefore, you might want to ask your server. In reality, you may also need to ask about calories and fat. Many restaurants may have brochures on hand outlining each dish they serve, such as ingredients, calories, and fat. However, this information is not always easily available to consumers.

Even when after taking the above mentioned approaches, you are not able to find satisfying healthy meals on your lunch menu, you may want to purchase a healthy side dish or drink. Water is a great choice, especially in comparison to pop up. Salads make good side dishes, especially those that are consumed with no salad dressing or low-fat salad dressingtable. Of course, you may want to take more actions to make sure you choose a healthy meal, but if you opt to forgo low calories for taste, then take additional steps to make sure that you get some nutrition.

We hope you got insight from reading it, now let’s go back to ‘kitsune’ udon recipe. You can have ‘kitsune’ udon using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare ‘Kitsune’ Udon:
  1. Provide 2 Abura-age (Fried Thin Tofu)
  2. Take 1/2 cup Dashi Stock *OR 1/2 cup Water & 1/4 teaspoon Dashi Powder
  3. You need 1 tablespoon Sugar
  4. Use 1 tablespoon Soy Sauce
  5. Prepare 1 tablespoon Mirin
  6. Prepare 2 servings Udon Noodles
  7. Use 1 Spring Onion *finely chopped
  8. Provide Shichimi (Japanese Chilli Spice Mix)
  9. Use <Soup>
  10. Prepare 2 cups Dashi Stock *OR 2 cups Water & 1 heaped teaspoon Dashi Powder
  11. Use 2 tablespoons Sake (Rice Wine)
  12. Get 1/2 teaspoon Salt
  13. You need 1 tablespoon Soy Sauce *’Usukuchi’ lighter colour soy sauce is ideal
  14. Take 1/2 tablespoon Mirin
Steps to make ‘Kitsune’ Udon:
  1. Wrap Abura-age with paper towel and heat in microwave for 30 seconds. Then press it to remove excess oil if required. - *Note: If you don’t have the microwave, soak in hot water is alternative option.
  2. Cut each Abura-age in half. Place in a saucepan, add Dashi Stock, Sugar, Soy Sauce and Mirin, and bring to the boil over medium heat. Simmer for a few minutes, then set aside to allow soak up the sauce.
  3. Make Soup. Place Dashi Stock, Sake (Rice Wine), Salt, Soy Sauce, Mirin into a saucepan and bring to the boil. *Note: ‘Usukuchi’ lighter colour Soy Sauce, that is saltier, is ideal. If you use the ordinary Soy Sauce, you might need extra Salt.
  4. Cook Udon Noodles as instructed. DO NOT add salt into the water. The best Udon Noodles are the Frozen Udon Noodles that you can find at Asian grocery stores. The Frozen Udon Noodles are already cooked, so just warm them in the boiling water.
  5. Place drained hot Udon Noodles in a serving bowl, pour the hot soup, place Abura-age on top, add some finely chopped Spring Onion. Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.
  6. Note: You do not need to waste the soup. I usually drink it all.

Some regions call it by different names, and in Osaka. Kitsune udon literally means "fox udon." What a silly name, right? The name came from a folktale about a fox that enjoyed aburaage (fried tofu), the main topping. The udon broth is made from scratch. This kitsune udon recipe consists of udon noodles in dashi bonito stock with aburaage tofu on top.

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