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Recipe


Dashi
(ichiban dashi, nibann dashi)

Mirin

Aburage

Basic Recipes

Kitsune Udon


Ingredients: (for4 servings)

4 packs of udon noodles, 6 cups of ichiban-dashi, 1 teaspoon sugar, 1 Tablespoon mirin, 1/2 cup usukuchi (lightly flavored ) soy sauce, Kitsune (cooked abrage; 4 pieces of aburage, niban-dashi, 3 Tablespoons sugar, 4 Tablespoons usukuchi soy sauce), 1 green onion.

Men tsuyu


Preparation:

Noodle's soup (men tsuyu)

  1. Heat up ichban-dashi. Add sugar, mirin, soysauce.
  2. Turn off gas before it comes to a boil.

Cooking aburage

  1. Cut in half
  2. To remove oil, place aburage in scalding water.
  3. In a different pot add sugar to niban-dashi. Add aburage.
  4. After flavor seeps in, add soysauce and heat up for 3-4 minutes.
  5. Turn off gas. Allow flavor to seep in further.

Yakumi (Topping)

  1. Thinly slice green onion. Soak in water, then dry.

How to Make:

  1. Boil udon and drain.
    With partially cooked udon boil in hot water to heat up.
    With dry udon add noodles slowly to boiling water. Bring to boil again and add 1 cup water. Boil 10-15 minutes. Add 1/2 water, bring to a boil again. Drain noodles.
  2. Save leftover noodle water to warm serving bowls.
  3. Put noddles in empty warmed bowls. Add aburage then heated up soup (tsuyu)
  4. Garnish with sliced green onion.

note: Kitsune means fox. People believed foxes have supernational power and like aburage.

To remove oil, place aburage in scalding water. Drain abrage. Squeeze lightly. In a different pot add sugar to niban-dashi. Add aburage


Hints:

How to make dashi
Mentsuyu (noodle soup)

Other Recipes:

Somen


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