Udon (thick Japanese noodles made of wheat flour) served in a dashi based soup stock topped with a large piece of fried tofu (also called abura-age) which is thought to be the favourite food of the fox (kitsune in Japanese).
Instructions
Serves 2
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To reduce the grease, blanch abura-age in boiling water for a few seconds and drain.
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In a pot, put the rest of the ingredients "For preparing abura-age" and heat on a medium heat, and add the abura-age. Cook until all the liquid is gone and set aside.
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To make the soup, bring the dashi to a boil and add salt, soy sauce, mirin and sake.
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For the noodles, add the udon to a saucepan of boiling water and simmer for indicated time stated on the packaging. Remove from heat and drain well.
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Divide noodles and soup into bowls, place cooked abura-age on top, and sprinkle on the chopped spring onion. Optionally, add a light sprinkle of shichimi to add a touch of spice and a few slices of kamaboko fish cake.