52 Breakfasts: #13
Being in Japan, I’d of course have to produce something Japanese at least once for the 52 Breakfasts series. So today I had Kitsune Udon for breakfast!
To prepare Kitsune Udon is quite easy here in Japan. Almost like instant noodles since they have udon-to-go, dashi-to-go, seasoned aburaage-to-go. All you have to do is boil the udon, liquify the dashi and heat it up, and add aburaage on top! So for those who don’t have much time to prepare but yet want a hearty meal, this is it! (As for a more traditional way to prepare kitsune udon, you can refer to this recipe from Rasa Malaysia.)
And, of course not forgetting… here’s the picture of my Kitsune Udon!
Coincidentally, Kitsune Udon is popular in Osaka! I just found out about this through Wiki.
Kitsune udon: “Fox udon”. Topped with Aburaage (sweetened deep-fried tofu pockets). A favorite in the Kansai region, particularly Osaka.
My 7th year here and I seriously had no idea that Kitsune Udon’s a favourite in Osaka. :p