Classic Kitsune Udon
A deeply comforting, traditional noodle soup. Thick, chewy udon noodles swim in a hot, refined dashi broth, famously topped with a large piece of Abura-age (fried tofu pouch) that has been simmered in a sweet soy glaze until plump and juicy.
Ingredients
- 2 portions Udon noodles frozen blocks preferred
- 2 pieces Abura-age fried tofu pouches
- For the Tofu Glaze: 1/2 cup Dashi stock 1 tbsp Soy sauce, 1 tbsp Sugar
- For the Noodle Broth: 3 cups Dashi stock
- 2 tbsp Light soy sauce Usukuchi
- 1 tbsp Mirin
- 1/2 tsp Salt
- 1 Green onion chopped
- 1 pinch Shichimi Togarashi spice blend
Instructions
- Remove Tofu Oil: Place the Abura-age in a strainer and pour boiling water heavily over them. This removes the surface oil and allows them to absorb the sweet glaze. Squeeze the pouches gently to drain the water.
- Simmer the Kitsune Tofu: In a small saucepan, combine the 1/2 cup dashi, soy sauce, and sugar. Add the Abura-age and simmer over medium-low heat for 10 minutes until the pouches have absorbed all the sweet, savory liquid and are incredibly plump and juicy.
- Make the Noodle Broth: In a separate, larger pot, bring the 3 cups of dashi stock to a simmer. Add the light soy sauce, mirin, and salt. Keep the broth piping hot.
- Cook the Udon: Boil the udon noodles according to package directions. Drain thoroughly.
- Assemble the Bowls: Divide the hot udon noodles into deep serving bowls. Pour the clear, hot dashi broth over the noodles. Carefully place a sweet, juicy piece of simmered Abura-age on top of each bowl. Garnish with chopped green onions and a sprinkle of Shichimi spice.
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