Kitsune Don -- Simmered Aburaage Rice Bowl

Kitsune Don -- Simmered Aburaage Rice Bowl

Simmer aburaage in a sweet sauce until fluffy.

Ingredients: 2 servings

Green onion
Dashi stock
200 ml
◎ Soy sauce
1 tablespoon and 1 teaspoon
◎ Sake
1 tablespoon
◎ Mirin
1 tablespoon
◎ Sugar
1 teaspoon
Sansho pepper
To taste
Hot cooked rice
2 small bowls


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.

Story Behind this Recipe

In Kyoto, rice bowls topped with aburaage is known as 'Kitsune (fox) Don'. My mother who is from Kyoto prepared this often growing up.