Kitsune Udon Noodles

This recipe requires a second recipe for the stock. Recipes for various dashi are on this site

Ingredients:

•    4 aburaage (deep-fried tofu), cut into halves

    For simmering aburaage:
•    3/4 cup dashi soup stock
•    1 Tbsp soy sauce
•    1 Tbsp mirin
•    2 Tbsp sugar


    For soup:
•    5 cup dashi soup stock
•    2 Tbsp soy sauce
•    3 Tbsp mirin
•    1/2 tsp salt
•    4 packages pre-boiled udon noodles
•    4 slices kamaboko fish cake for topping


Method:

Pour boiling water over aburaage to remove the excess oil and then drain well. 
Put  *dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. 
Reduce the heat  and simmer aburaage until the liquid is almost gone. 
Set aside. 
Boil water in a large pan and heat udon noodles per packet instructions. 
When noodles are cooked, divide into four bowls. In the meantime prepare the soup by , combining the soup ingredients (dashi, soy sauce, mirin, and salt) in a medium pan and bring to a boil. 
Pour the hot soup over udon noodles. 
Place simmered aburaage and kamaboko slices on the top.
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