Ingredients
Kitsune - Aburaage Tofu
- 2 Aburaage, rectangles cut into 2 squares (4 squares total)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sake
- 1 Tbsp Mirin
- 1 Tbsp sugar
- 1/2 cup water
Dashi & Udon
- 4 cups Dashi (4 tsp konbu or shiitake granules + water)
- 1/4-1/2 tsp salt
- 2 Tbsp Soy sauce
- 3 Tbsp Mirin
- 2 Tbsp Sake
- 2 packages of frozen Udon, thawed
Garnish
- 4 green onions, thinly cut
- Shichimi Togarashi (hot pepper powder)
Instructions
Aburaage Tofu
- In boiling water, cook Aburaage for a few seconds to cut grease and drain.
- In a pot, put the rest of the ingredients for "Kitsune,"
- Heat at medium heat, and add prepared Aburaage. Cook until all the liquid is gone. Set aside.
Dashi & Udon
- Heat Dashi to a boil, and add salt, Soy Sauce, Mirin, Sake.
- Add Udon to the soup and let it simmer for 2-3 minutes.
- Divide noodles and soup into bowls, place cooked Aburaage on top, and sprinkle on the chopped green onion.
- Add Shichimi if you like.
Notes
- You can use this flavour infusing method for TVP fillets or beef slices.
- You can use a double batch and add a browned onion and create a great side dish for bento boxes.