00:00Here's the secret behind Japan's most beloved comfort bowl.
00:04Kitsune don isn't about noodles, it's about this golden aborage that soaps up flavour like magic.
00:10For a printable version of this recipe, visit my website, just google Kitsune don statue to find me.
00:16Fill up with enough water to fully submerge 4 pieces of aborage, which is fried tofu pouches.
00:23Bring it to a rolling boil, then add half a teaspoon of salt and slide aborage in.
00:28Use a droplet, a small heap plate, or even a parchment round to keep them under the surface.
00:37Aborage is usually in the refrigerated or frozen section of Japanese or larger Asian markets.
00:43Sometimes it's labelled aborage or fried bean curd.
00:47Boil for 3 minutes, this quick aburanuki oil removal helps the tofu soak up all of our delicious seasoning later.
00:56Rinse the aborage in cold water and squeeze out excess liquid.
01:02Take a small saucepan and add 150ml of dashi stock, 2 tablespoons of sugar, 2 tablespoons of mirin, and 1
01:12tablespoon of sake.
01:15Heat up medium until the sugar dissolves and the liquid starts to steam, about 85 to 90 degrees Celsius.
01:24For plant-based options, swap the bonito konbu dashi for a vegan dashi made with dried shiitake and konbu.
01:31Stir in 2 tablespoons of Japanese light soy sauce, which is usukutsu shoyu.
01:37Bring the liquid almost to a boil, then lower to a gentle simmer and nestle in the aborage.
01:44Drop it back on and simmer for 15 minutes or until the liquid reduces by about one third.
01:51If the bubbles get too rowdy, lower the heat.
01:58Usukutsu shoyu is paler but a touch saltier than regular koikutsu shoyu.
02:03If you only have regular one, start with a little less to keep the colour bright.
02:15Transfer the seasoned aborage and the cooking liquid to a wide shallow container.
02:20Recall, then cover and refrigerate for at least a few hours.
02:25Overnight is even better.
02:27Use within 24 hours for the best texture and balanced flavour.
02:32Noodles and broth time.
02:35Boil 4 portions of udon according to the package.
02:39They can be fresh, frozen or dried or are fine.
02:43Amusing store bought fresh udon today.
02:45And as a weekend project, you can also make your own at home too.
02:50Once cooked, drain and rinse them with hot water to wash off surface starch.
02:56In a saucepan, pour in 1 litre of dashi stock.
02:59Add 4 tablespoons of usukutsu or regular soy sauce.
03:04And 2 tablespoons of mirin.
03:06Bring to a boil for 1-2 minutes.
03:09Turn off the heat.
03:10And add half teaspoon of salt.
03:12Dashi can be made from scratch from tea bag style packets for a fast and great flavour
03:17or from instant granules if needed.
03:21They're bolder and a bit seasoned but they work.
03:23Take the chilled toast pouches and cut each in half diagonally to make meat triangles.
03:31Divide the hot noodles between bowls.
03:34Ladle on the steaming broth.
03:36Add slices of kamaboko fish cake or leave it out for plant-based bowls.
03:43Then lay the glossier parage triangles on top.
03:47Then add a general scatter of finely chopped green onions.
03:51Serve immediately with the steam making the room smell like dashi and good decisions.
03:57This is corn food food at its finest.
03:59The kind of bowl that warms you from the inside out and reminds you why sometimes the simplest dishes are
04:06the most profound.
04:08Want even more delicious recipes?
04:10Grab my free cookbook from the link in the description.
04:14Okay, let's go over the ingredients one more time.
04:17And if you're ready to cook, grab the written instructions by clicking the full recipe box with a picture that's
04:22about to pop up on your screen.
04:24Here we go, the link to the full recipe is on the screen for you now.
04:27And if you want to watch more similar videos, don't miss my wooden playlist popping up on your screen as
04:32well.
04:33Thanks so much for watching and I hope to see you in the next one. Bye.
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