Kitsune Udon

Ingredients

• •400 g dried or frozen udon noodles
• •6 cups dashi stock (or water with 2 tsp dashi powder)
• •3 tbsp soy sauce
• •2 tbsp mirin
• •1 tsp sugar
• •1/2 tsp salt
• •4 pieces aburaage (thin fried tofu pouches)
• •2 tbsp soy sauce (for simmering tofu)
• •1 tbsp sugar (for simmering tofu)
• •1 tbsp mirin (for simmering tofu)
• •3 stalks green onions, thinly sliced
• •to taste shichimi togarashi (Japanese chili spice), optional

Directions

1. 1Pour boiling water over the aburaage pieces for 30 seconds to remove excess oil, then drain and gently squeeze dry.
2. 2Simmer aburaage in a small pan with 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp mirin, and 1/4 cup water over medium heat for 5 minutes until liquid is mostly absorbed; set aside.
3. 3Cook udon noodles according to package directions, then drain and rinse under hot water.
4. 4Bring dashi stock to a gentle simmer in a large pot over medium heat.
5. 5Season the broth with soy sauce, mirin, sugar, and salt; taste and adjust.
6. 6Divide noodles among four bowls and ladle hot broth over top.
7. 7Place one simmered aburaage piece on each bowl and top with sliced green onions.
8. 8Serve with shichimi togarashi on the side for those who like a little heat.

💡 Aburaage (fried tofu pouches) is found at Asian grocery stores like T&T or H Mart; if unavailable, substitute with pressed extra-firm tofu pan-fried in a little oil and simmered in the same sweet soy mixture. Frozen udon noodles cook faster and taste excellent.

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