Kitsune Udon Recipe

Method5 steps · about 25 min

1. 1

   Step 1: Cut each of the 2 aburaage rectangles into 2 squares, giving 4 squares. Briefly blanch them in boiling water for a few seconds to remove excess oil, then drain.

   Uses 2 Aburaage (rectangles cut into 2 squares (4 squares total)) · Water for briefly blanching the aburaage, as needed

2. 2

   Step 2: In a small pot, combine 1 tablespoon each soy sauce, sake (1 Tbsp), mirin (1 Tbsp) and sugar (1 Tbsp) with 1/2 cup water. Heat over medium heat, add the drained aburaage, and cook gently until the liquid is absorbed or reduced away, taking care not to scorch the tofu. Set the sweet seasoned tofu aside.

   Uses 1 Tbsp Soy Sauce · 1 Tbsp Sake · 1 Tbsp Mirin · 1 Tbsp sugar · 1/2 cup water · Blanched aburaage squares

3. 3

   Step 3: Bring 4 cups ready bonito dashi to a boil. Add 1/4–1/2 teaspoon salt, 2 tablespoons soy sauce, 3 tablespoons mirin and 2 tablespoons sake.

   Uses 4 cups ready bonito dashi · 1/4-1/2 tsp salt · 2 Tbsp Soy sauce · 3 Tbsp Mirin · 2 Tbsp Sake

4. 4

   Step 4: Add the 2 packages of thawed precooked udon to the seasoned soup. Simmer for 2–3 minutes, until the noodles are hot throughout.

   Heat thawed udon · 3 minUses Seasoned dashi soup · 2 packages frozen udon, thawed

5. 5

   Step 5: Divide all the noodles and soup between 2 bowls. Top each bowl with 2 squares of the cooked sweet aburaage. Sprinkle the 4 thinly sliced green onions over both bowls and add optional shichimi togarashi to taste.

   Uses Hot udon and soup · Sweet seasoned aburaage · 4 green onions (thinly cut) · Shichimi Togarashi (hot pepper powder)