Vegan Kitsune Udon

Method8 steps · about 1 hr 12 min

1. 1

   Step 1: Put the 4 g konbu and 3 g dried shiitake mushroom in a bowl with the 1½ cups room-temperature broth water. Soak for 30–60 minutes until fully rehydrated.

   Rehydrate konbu and shiitake fully · 60 minUses 1 1/2 cup water (room temperature) · 4 grams konbu (credit card sized piece) · 3 grams dried shiitake mushroom (1 small mushroom)

   
2. 2

   Step 2: To prepare the inari agé, bring a separate pan of water to a boil. Add the aburaage (1) and boil for about 1 minute, until the water becomes cloudy from the excess oil.

   Blanch aburaage to remove excess oil · 1 minUses 1 aburaage (about 50 grams) · Enough water for blanching the aburaage; discard after blanching

   
3. 3

   Step 3: Drain and discard the blanching water, clean the pan and cut the blanched aburaage in half.

   Uses Blanched aburaage

   
4. 4

   Step 4: Bring the tablespoon of inari sugar, 2 tablespoons sake, 2 tablespoons inari water and tablespoon of inari soy sauce to a boil in the clean pan. Return the aburaage halves to the pan. If the shiitake is fully rehydrated, lift it from the soaking liquid, trim off its stem and add it to the tofu pan. Keep the konbu and soaking liquid for the broth.

   Uses 1 tablespoon evaporated cane sugar · 2 tablespoons sake · 2 tablespoons water · 1 tablespoon usukuchi soy sauce · Blanched aburaage halves · Rehydrated shiitake mushroom, optional in the tofu pan

   
5. 5

   Step 5: Simmer, turning the tofu and mushroom repeatedly, until almost no liquid remains and the tofu is golden brown. Turn off the heat and set the prepared inari agé aside.

   Uses Aburaage and optional shiitake in seasoning liquid

   
6. 6

   Step 6: Remove the rehydrated konbu and any shiitake not already used in the tofu pan. Set them aside. Strain the soaking liquid through a fine-mesh strainer into a saucepan, leaving behind the final gritty liquid in the bowl.

   Uses Konbu and shiitake soaking liquid

7. 7

   Step 7: Add the 2 teaspoons broth soy sauce, ½ teaspoon broth sugar and ¼ teaspoon salt to the strained dashi. Bring to a boil, skim off foam, then keep warm over low heat.

   Uses Strained vegan dashi · 2 teaspoons usukuchi soy sauce · 1/2 teaspoon evaporated cane sugar · 1/4 teaspoon salt

8. 8

   Step 8: Cook and drain the udon according to its package directions, timing it to be ready with the broth. Pour the hot broth into a serving bowl and add the noodles. Top with the prepared inari agé, any mushroom cooked with it, thinly sliced scallion (1) and a little yuzu zest. Serve with shichimi togarashi to taste.

   Uses Seasoned hot udon broth · 1 serving udon noodles, boiled according to package directions · Prepared inari agé and optional shiitake · 1 scallion (thinly sliced) · A little yuzu zest for garnish · Shichimi togarashi, to taste