Kitsune Don -- Simmered Aburaage Rice Bowl
cookpad.japan @cookpad_jp
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
Kitsune Don -- Simmered Aburaage Rice Bowl
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
Cooking Instructions
- 1
I use slightly thicker aburaage than normal.
- 2
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.
- 3
Fold in half and cut horizontally.
- 4
Unfold the aburaage, stack, and cut into 1.5 cm widths.
- 5
Slice the green onion diagonally.
- 6
Heat the dashi stock and the ◎ ingredients and bring to the boil. Add the aburaage and simmer.
- 7
When the sauce has reduced, add the green onion.
- 8
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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