Kitsune Udon Recipes

Steps:

• Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.
• Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.
• Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.
• Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.
• Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.

Steps:

• Heat the broth ingredients in a small pot, and in a separate sauce pan simmer the tofu in a cup of hot dashi.
• Meanwhile, cook the dried noodles, then rinse them in a colander using hot water, drain, an d then transfer to serving bowls.
• Place the tofu on top, pour the hot broth over the noodles and garnish with green onions.

Steps:

• To prepare the abura-age, in a medium saucepan, add the abura-age and water. Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water. Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat. Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.
• Heat the broth in a small pot over medium heat. Once it comes to a boil, cover the pot and decrease the heat to low. Keep warm until ready to serve.
• Place a large pot of water over high heat and bring to a boil. Add the udon noodles and cook, following package instructions. Drain well.
• Divide the noodles among 4 bowls. Pour one-fourth of the hot broth into each bowl. Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.