Kitsune udon
Udon noodles with simmerd fried tofu
Servings: 2
Equipment
- Measuring tools)
- bowl
- knife
- Kettle for boiling
- Colander
- tablespoon
- teaspoon
- 1/4 cup measure
- Small Pot for making udon soup any pot that can hold 1 liter is fine
- frying pan
- Pot for boiling noodles It should hold at least 2 liter of water
Ingredients
For cooking udon noodles
- 2 bundles udon noodle
- 2 liter water about 10 cups
Udon Soup Ingredients
- 3 cups water
- 10 g kombu dried kelp
- 10 g dried shiitake mushrooms
- 1/4 cup cooking sake
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 1 teaspoon salt
Kitsune:Simmered Fried Tofu Ingredients
- 4 pieces of aburaage fried tofu
- 1/4 cup water
- 2 tablespoons sugar
- 1 to 1.5 tablespoons soy sauce
- 1 tablespoon cooking sake
Toppings
- Green onions
- Ichimi togarashi Japanese chili pepper or chili flakes
Instructions
Preparation:
- Make the kombu and shiitake dashi. Put 3 cups of water, shiitake mushrooms, and kombu in a pot and heat. Before it gets to start boiling, lower heat and simmer for about 10 minutes.
Boil the udon noodle
- Add at least 10 cups(2 liters) of water to a large pot and bring it to a boil. Do not add salt to the water.
- Once it comes to a boil, add two bundles of udon noodles and boil for about 10 to 13 minutes, or according to the package instructions. Drain in a colander, rinse with cold water to remove the sliminess, and drain again. Transfer to a serving bowl.
Making Simmered Fried Tofu:
- Prepare hot water by using kettle. Pour boiling water over the aburaage to remove excess oil (optional but recommended for better taste).
- Cut the aburaage in half or into thin strips if preferred.
- In a frying pan, add sake, soy sauce, sugar, and water. Once the sugar dissolves, add the aburaage and simmer on low heat for about 15 minutes. Turn off the heat and let the flavors soak in.
Making Udon Soup:
- Remove the kombu and shiitake mushrooms from the pot we prepared in the preparation step.
- Add sugar, sake, and salt to the dashi in the pot and bring to a boil for about 1 minute. Turn off the heat and add soy sauce. Adjust the taste with more soy sauce if needed.
- You can also add the kombu and shiitake mushrooms used for the dashi to the pan and then eat them together with udon.
Serving:
- Place the boiled udon and soup in a bowl, top with simmered fried tofu. Pour the udon soup as much as you like.
- Add green onions and chili flakes to taste.
Notes
If it’s difficult to find ‘aburaage,’ you can use ‘fried tofu’ or ‘puff tofu,’ which you can usually find in your local Asian grocery store. Even firm tofu works, but the taste and appearance will be different.
If you have time, you can prepare the broth by soaking the kombu and shiitake mushrooms in water and placing them in the refrigerator overnight. The next day, you can use this broth to make the udon soup.