Step-by-Step Guide to Make Speedy Aburaage for Kitsune Udon

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Aburaage for Kitsune Udon

Before you jump to Aburaage for Kitsune Udon recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are today being given more publicity than ever before and there are many reasons for doing this. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. Everywhere you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make several small changes that can start to make a difference to our everyday eating habits.

You can get results without eliminating foods from your diet or make substantial changes immediately. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Eventually, you will discover that you actually prefer to consume healthy foods after you have eaten that way for a while. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate in the past.

Hence, it should be fairly obvious that it’s easy to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to aburaage for kitsune udon recipe. To cook aburaage for kitsune udon you only need 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Aburaage for Kitsune Udon:

  1. You need of Aburaage.
  2. Take of Dashi stock.
  3. Take of Sugar.
  4. Get of Mirin.
  5. You need of Sake.
  6. You need of Usukuchi soy sauce.

Steps to make Aburaage for Kitsune Udon:

  1. Drain the oil from the aburaage (quickly pour some hot water over it) and cut into large pieces..
  2. Put the dashi, sugar, mirin, and sake into a pot and turn on the heat. Once it comes to a boil, add the aburaage and cover with a drop-lid. Simmer over low heat for 10 minutes..
  3. Pour in the usukuchi soy sauce and simmer until the liquid has mostly evaporated. Occasionally flip the aburaage over as the liquid boils down. Turn off the heat. Leave it as-is until it cools so that the flavors settle..

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