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Pinalamig na Kitsune Udon

Name: Pinalamig na Kitsune Udon
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 servings udon noodles; 2 piraso aburaage (pritong tofu), hiniwa sa manipis na strips; 5 kutsara (75 ml) tubig; 3 kutsara (45 ml) toyo; 2 kutsara (30 ml) mirin; 3 kutsarita (15 ml) asukal; Diluted mentsuyu (noodle soup base), inihanda ng magaan; Tinadtad na berdeng sibuyas, ayon sa gusto

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Chilled kitsune udon na nilaga ang aburaage sa toyo, mirin at asukal, inilagay sa malamig na noodles kasama mentsuyu.

Pinalamig na Kitsune Udon

Chilled Kitsune Udon

Mga Sangkap

Ingredients

2 servings udon noodles

2 servings of udon noodles

2 piraso aburaage (pritong tofu), hiniwa sa manipis na strips

2 sheets of aburaage (fried tofu), cut into thin strips

5 kutsara (75 ml) tubig

5 tablespoons (75 ml) water

3 kutsara (45 ml) toyo

3 tablespoons (45 ml) soy sauce

2 kutsara (30 ml) mirin

2 tablespoons (30 ml) mirin

3 kutsarita (15 ml) asukal

3 teaspoons (15 ml) sugar

Diluted mentsuyu (noodle soup base), inihanda ng magaan

Lightly diluted mentsuyu (noodle soup base)

Tinadtad na berdeng sibuyas, ayon sa gusto

Chopped green onions (scallions), as much as you like

Mga Hakbang

Instructions

Una, hiwain ang aburaage (pritong tofu) sa manipis na strips. Ang paghiwa nito sa ganitong paraan ay nakatulong na mahalo ito nang maayos sa noodles at ginagawa itong mas masarap.

First, cut the aburaage (fried tofu) into thin strips. Cutting it this way helps it mix well with the noodles and makes it extra delicious.

Idagdag ang aburaage at lahat ng sangkap na may markang ● (tubig, toyo, mirin, asukal) sa palayok. Haluing mabuti at pakuluan ng humigit-kumulang 5 minuto hanggang mamasim ang lasa. Kapag tapos na, palamigin sa refrigerator.

Add the aburaage and all the ingredients marked with ● (water, soy sauce, mirin, sugar) to a pot. Mix well and simmer for about 5 minutes until the flavors soak in. Once done, chill in the refrigerator.

Maaari kang gumamit ng anumang uri ng noodles, ngunit inirerekomenda ko ang tuyong noodles na may manipis na Inaniwa-style na hugis kaysa sa makapal na udon.

You can use any type of noodles, but I recommend dried noodles with a thin Inaniwa-style shape rather than thick udon.

Ilagay ang malamig na noodles sa mangkok. Ibuhos ang kaunting diluted mentsuyu sa noodles, pagkatapos ay lagyan ng maraming berdeng sibuyas at may seasoning na aburaage. Handa na ang iyong putahe!

Place the well-chilled noodles in a bowl. Pour a small amount of lightly diluted mentsuyu over the noodles, then top generously with green onions and the seasoned aburaage. Your dish is ready!

Kung gusto mo, budburan ng shichimi (Japanese seven spice). Ang matamis at maalat na tofu kasama ang nakakapagpagaan na noodles ay hindi matutukso! Ito rin ay mahusay sa somen noodles.

If you like, sprinkle with shichimi (Japanese seven spice). The sweet and savory tofu with the refreshing noodles is irresistible! This is also great with somen noodles.