Kitsune Udon
Warm Japanese udon in clear dashi broth with tender sweet-savory slices of aburaage and fresh scallions.
Ingredients
- udon noodles450 g
- dashi900 ml
- aburaage3 pcs
- water150 ml
- sugar15 g
- soy sauce45 ml
- mirin45 ml
- salt1 to taste
- green onion30 g
Instructions
Bring 900 ml dashi to a gentle simmer, add 30 ml soy sauce, 30 ml mirin and salt to taste; heat through for 2 minutes, without letting the broth come to a rolling boil.
Pour boiling water over the aburaage and let sit for 30 seconds to rinse off excess oil, drain in a sieve and gently squeeze out. Cut each slice in half diagonally.
In a small saucepan, combine 150 ml water, 15 g sugar, 15 ml soy sauce and 15 ml mirin. Bring to a boil.
Add the aburaage to the syrup, cover with a lid or a round of parchment paper, and simmer over low heat for 10–12 minutes, until the slices have absorbed most of the liquid.
In a separate pot with plenty of water, cook the udon noodles according to the package instructions. Drain in a sieve and shake off the water well.
Divide the hot udon noodles among 3 deep bowls and ladle over the dashi.
Place 2 aburaage halves in each bowl, sprinkle with scallions and serve immediately.
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