Kansai cuisine is a treasure trove of rich flavors, where traditional techniques meet the comfort of simple ingredients, creating dishes that comfort the soul. Among the gems of this culinary landscape is a delightful dish known as DeepFried Tofu Skin Udon, or “Aburaage Udon.” This dish perfectly showcases the versatile and satisfying qualities of udon noodles, harmonizing them with the distinct flavors of deepfried tofu skin.
Ingredient Requirements:
1. Udon Noodles: 200g (fresh or dried)
2. Aburaage (DeepFried Tofu Skin): 4 pieces
3. Dashi Stock: 4 cups (can be made using kombu and bonito flakes or bought premade)
4. Soy Sauce: 3 tablespoons
5. Mirin: 2 tablespoons
6. Scallions: 2, finely chopped
7. Nori (seaweed): 1 sheet, cut into thin strips for garnish
8. Shiitake Mushrooms: 2, sliced (optional)
9. Vegetables: such as bok choy or spinach, for added nutrition
10. Sesame Oil: 1 teaspoon (optional, for flavor)
Preparation Steps:
1. Prepare the Dashi: If using dry bonito flakes and kombu, soak the kombu in cold water for about 30 minutes, then slowly heat it. Before it boils, remove the kombu and add the bonito flakes. Once the flakes sink, strain the stock, and you have your dashi ready.
2. Prepare the Aburaage: If using packaged aburaage, slice it open and briefly rinse under hot water to remove excess oil. Cut into smaller pieces.
3. Cook the Udon: In a separate pot, bring water to a boil and cook the udon noodles according to package directions. Once cooked, drain and set aside.
4. Combine Ingredients: In a larger pot, combine the dashi stock, soy sauce, and mirin. Add the sliced shiitake mushrooms and any vegetables you desire. Bring the mixture to a gentle boil.
5. Add Aburaage and Udon: Add the prepared aburaage to the pot and let it simmer briefly to absorb the flavors. Finally, add the cooked udon noodles, heating through.
6. Garnish and Serve: Serve the udon in bowls, garnishing each with chopped scallions, nori strips, and a drizzle of sesame oil if desired.
This dish is comforting, warm, and heartily enjoyed especially during colder months. The chewy udon noodles paired with the tender, flavorful aburaage create a satisfying mouthfeel, while the savory dashi broth envelops each ingredient in a delectable embrace. DeepFried Tofu Skin Udon is not just a meal but an experience, encapsulating the warmth and homey essence of Kansai cuisine in every bite.