Kitsune Udon Noodles

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).

30 mins
Easy
Main
2 Servings

Ingredients

Serves 2

For preparing abura-age:

2 abura-age, cut in halves
1 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp sugar
1/2 cup water

For udon noodles and soup

4 cups of dashi
1/4-1/2 tsp salt
2 tbsp soy sauce
3 tbsp mirin
2 tbsp sake
2 servings of udon noodles
4 spring onions, thinly cut

Optional:

Shichimi (Japanese 7 spice mix)
Kamaboko (fish cake) slices

Directions

To reduce the grease, blanch abura-age in boiling water for a few seconds and drain.
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.
To make the soup, bring the dashi to a boil and add salt, soy sauce, mirin and sake.
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.
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.