
Kitsune Udon Noodles
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.
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