Kitsune Udon Recipe きつねうどん
Serves: 4
 
Ingredients
  • - 4 Aburaage (fried thin Tofu) -
  • Aburaage seasoning:
  • 1 cup Dashi ~ I recommend homemade, see my recipe below, but you can use instant Dashi too
  • 1⅓ Tablespoons Sugar
  • 1⅓ Tablespoons Soy Sauce
  • - Soup -
  • 5 cups Dashi (recipe below or instant)
  • 1½ teaspoons Sea Salt
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Mirin
  • - Toppings for serving -
  • 5 Scallions chopped
  • Shichimi Togarashi (Japanese Seven Spice) optional
Instructions
  1. Prepare the seasoned Aburaage:
  2. In a small saucepan of boiling water quickly blanch the Aburaage for just a few seconds and strain Aburaage in a strainer. This is to remove the oil coating the Aburaage.
  3. In a small skillet add the Aburaage seasoning ingredients and bring to a low simmer. Add the Aburaage and cook in the pan flipping over every few minutes until all of the liquid is absorbed by the Aburaage. Make sure you keep the heat low and don't boil or they will burn. Remove the pan from heat and set aside.
  4. In a medium sized pot add all of the soup ingredients and bring to a low simmer. Keep warm while preparing the Udon noodles.
  5. Boil Udon noodles according to package directions and divide among four bowls. Top each bowl with one whole Aburaage (usually the Aburaage is not sliced when served in Japan but you can slice it if you prefer) and the chopped scallions. Ladle the hot soup so it covers the noodles and serve with Shichimi Togarashi (optional)
  6. *Quick Dashi Recipe
  7. Cups Water
  8. -6 inch piece of Kombu (dried kelp)
  9. large handful (about 2 cups) Katsuobushi (Dried Shaved Bonito Flakes)
  10. Combine the Kombu and water in a pot over medium-low heat. The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly). Once the water comes to a boil, immediately turn off heat and remove the Kombu.
  11. Add the dried bonito flakes all at once. Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes.
  12. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels). Let strain for a couple of minutes, do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.
  13. Note: Dashi is best used the same day but it may be kept in the refrigerator for up to three days and can be frozen for up to two months.
Recipe by Lovely Lanvin at http://www.lovelylanvin.com/2016/12/20/kitsune-udon-recipe-%e3%81%8d%e3%81%a4%e3%81%ad%e3%81%86%e3%81%a9%e3%82%93/