Japanese cuisine · Dough, Pasta & Rice

Kitsune Udon

Thick wheat noodles in a clear dashi-soy broth, topped with sweetly simmered fried tofu pouches.

Ingredients · for 4 servings

• 600 g udon noodles
• 1.2 liters dashi
• 6 tbsp soy sauce
• 5 tbsp mirin
• 3 tbsp sugar
• 4 sheets aburaage (fried tofu pouches)
• 4 spring onions
• 1 tsp shichimi togarashi (or chili flakes)
• Salt

Instructions

1. Pour boiling water over the aburaage and gently squeeze to release the frying oil, then halve crosswise.
2. Bring 200 ml dashi to a boil with 2 tbsp soy sauce, 2 tbsp mirin, and the sugar, add the tofu pouches, and simmer uncovered for 10 minutes until they have soaked up almost all the sweet broth.
3. Heat the remaining dashi with 4 tbsp soy sauce, 3 tbsp mirin, and a pinch of salt, but do not let it boil hard — the broth should stay clear and light brown.
4. Cut the spring onions into fine rings and set aside.
5. Cook the udon noodles in plenty of water for 2–3 minutes according to the package, drain, and rinse briefly with hot water.
6. Fill warmed bowls with the noodles, pour over the hot broth, top each with two tofu pouches, and sprinkle with spring onions and shichimi togarashi.