Hiyashi Kitsune Udon Recipe – Japanese Cooking 101

Hiyashi Kitsune Udon is a refreshing dish of chilled udon noodle soup topped with candy, soy-simmered fried tofu. It’s the right meal for decent days when your urge for food tends to fade. The noodles are clean and simple to eat, whereas the chilled broth cools you down with each chew.

What’s Hiyashi Kitsune Udon?

Kitsune Udon is often served as a scorching noodle soup, a staple at any udon or soba store. This straightforward dish options chewy noodles in a light but savory broth, paired with sweetly seasoned aburaage (fried tofu) that provides a satisfying richness to the soup.

When the climate will get too heat for decent soup, Hiyashi Kitsune Udon is an ideal different. The noodles are cooked after which chilled, and the broth is served chilly as effectively. The aburaage is sliced skinny so it blends simply with the noodles, including simply the precise contact of heartiness to the dish.

We prefer to maintain the toppings easy—only a sprinkle of thinly sliced inexperienced onion—however you’ll be able to at all times make it your individual. Cooked summer time greens like eggplant, or blanched greens reminiscent of spinach, add each vitamins and taste. A contact of grated ginger can be an exquisite addition, bringing a refreshing kick that helps stimulate the urge for food on scorching days.

Extra recipes like Hiyashi Kitsune Udon

Chilly Kitsune Udon, Udon noodles with candy and salty flavored fried tofu

Toppings

• 2 aburaage rectangles (fried skinny tofu)
• 1/2 cup water
• 1 Tbsp soy sauce
• 1 Tbsp sake
• 1 Tbsp mirin
• 1 Tbsp sugar
• 1 inexperienced onion (thinly sliced)

• Put together the soup. Warmth dashi to a boil and add salt, soy sauce, mirin, and sake. Let cool first, then chill the soup within the fridge till chilly.

• Put together the “Kitsune” topping. Minimize aburaage (skinny tofu) into 1/2″ (1 cm) strips. In a pot, mix water, soy sauce, sake, mirin, and sugar, then cook dinner over medium warmth and add the ready tofu. Cook dinner till many of the liquid has evaporated. Let cool and chill.

• As soon as the opposite elements have turn out to be chilly, put together the udon noodles. Cook dinner the noodles in keeping with bundle instructions, then cool below operating water, drain, and canopy with ice to sit back.

• Divide the chilly noodles and soup into shallow bowls, place the cooked aburaage on prime, and sprinkle with chopped inexperienced onions. Serve instantly.