Kitsune udon

Kitsune udon

Tags

Noods

Cook

Ingredients

  • 1L water
  • 10g kombu
  • Udon noodles
  • 500ml dashi
  • 2 tbsp soy sauce
  • 1 ½ tbsp Mirin
  • 4 pieces aburaage
  • 100ml dashi
  • 1 ½ tbsp soy sauce
  • 1 ½ tbsp mirin
  • 1 tsp sugar
  • Spring onions, finely sliced

Steps

  1. Place the kombu in water and let it soak for 30 minutes to 1 hour.
  2. Slowly heat over low heat until small bubbles start to appear. Gently simmer for 10 minutes.
  3. Remove the kombu just before boiling.
  4. Boil the aburaage briefly to remove excess oil. Pat dry.
  5. In a pot, combine dashi, soy sauce, mirin, and sugar. Add the aburaage and simmer for 5 minutes. Turn off the heat.
  6. In another pot, combine all the udon broth ingredients. Bring to a gentle boil.
  7. Meanwhile cook the udon noodles according to package instructions, then drain.
  8. Place the noodles in a bowl, pour the hot broth over, and top with sweet tofu and green onions.