How to Prepare Ultimate Kitsune Don -- Simmered Aburaage Rice Bowl
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, How to Prepare Award-winning Kitsune Don -- Simmered Aburaage Rice Bowl. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kitsune Don -- Simmered Aburaage Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kitsune Don -- Simmered Aburaage Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kitsune Don -- Simmered Aburaage Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can have Kitsune Don -- Simmered Aburaage Rice Bowl using 9 ingredients and 8 steps. Here is how you can achieve that.
In Kyoto, rice bowls topped with aburaage is known as 'Kitsune (fox) Don'. My mother who is from Kyoto prepared this often growing up.
Be careful not to cook too long. Recipe by Nanaiku
Ingredients and spices that need to be Prepare to make Kitsune Don -- Simmered Aburaage Rice Bowl:
- 1 Aburaage
- 1 Green onion
- 200 ml Dashi stock
- 1 tbsp and 1 teaspoon ◎ Soy sauce
- 1 tbsp ◎ Sake
- 1 tbsp ◎ Mirin
- 1 tsp ◎ Sugar
- 1 Sansho pepper
- 2 small bowls Hot cooked rice
Steps to make Kitsune Don -- Simmered Aburaage Rice Bowl
- I use slightly thicker aburaage than normal.
- Pour the boiled water in a bowl and put in the aburaage. Shake gently and drain the excess oil from the aburaage. Squeeze out the excess water when it has cooled enough to handle.
- Fold in half and cut horizontally.
- Unfold the aburaage, stack, and cut into 1.5 cm widths.
- Slice the green onion diagonally.
- Heat the dashi stock and the ◎ ingredients and bring to the boil. Add the aburaage and simmer.
- When the sauce has reduced, add the green onion.
- After bringing to the boil, turn off the heat. Transfer to a bowl of rice. Pour over the leftover sauce in the pan and sprinkle some sansho pepper to season.
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