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5
out of 5
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Great Kitsune Udon Recipe! Thank you!,
February 17, 2009
By nororu
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"I was thinking of having Udon for lunch today, and I saw this recipe, that looked simple, but had some challenges to it, so decided to use this recipe.
The first challenge was frying the firm tofu, getting the excess oil off the tofu with boiling water slowly so it wouldn't break, and then simmering it for about 10 minutes and not letting the mix burn.
Then it was a challenge to prepare the stock while not overcooking the Udon. This part was actually easy.
Third Challenge was adding some extra ingredients: Shitake Mushrooms and Chives for extra flavor and decoration.
A bit salty for my taste, but Oh! So Good!
Many thanks for sharing this recipe!!!"
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7 of 8 people found this review helpful.
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