Japanese•comfort
Kitsune Udon
Udon noodle soup with sweet fried tofu—a popular dish found on the menu at any Udon shops across Japan
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Aburaage (rectangles cut into 2 squares (4 squares total))
- 1 Tbsp Soy Sauce
- 1 Tbsp Sake
- 1 Tbsp Mirin
- 1 Tbsp sugar
- 1/2 cup water
- 4 cup Dashi
- 1/4-1/2 tsp salt
- 2 Tbsp Soy sauce
- 3 Tbsp Mirin
- 2 Tbsp Sake
- 2 pkgs frozen Udon, thawed (or any kind of Udon )
- 4 green onions (thinly cut)
- Shichimi Togarashi (hot pepper powder)
Instructions
- 1
In boiling water, cook Aburaage for a few seconds to cut grease and drain.
- 2
In a pot, put the rest of the ingredients for "Kitsune," heat at medium heat, and add prepared Aburaage. Cook until all the liquid is gone. Set aside.
- 3
Heat Dashi to a boil, and add salt, Soy Sauce, Mirin, Sake.
- 4
Add Udon to the soup and let it simmer for 2-3 minutes.
- 5
Divide noodles and soup into bowls, place cooked Aburaage on top, and sprinkle on the chopped green onion. Add Shichimi if you like.