Kitsune Udon

Name: Kitsune Udon
Ingredients: 2 packs (2 large pieces each) marinated abura-age (fried bean curd), halved; 6 cups water; 2 cups Dashi (page 40); 1/4 cup sugar; 2 tablespoons mirin; 2 tablespoons Japanese soy sauce; 6 cups Udon Broth (page 66); 1 pound dried udon noodles; 3 scallions, both white and green parts chopped, for garnish

9 ingredients

13 steps

Ingredients

2 packs (2 large pieces each) marinated abura-age (fried bean curd), halved
6 cups water
2 cups Dashi (page 40)
1/4 cup sugar
2 tablespoons mirin
2 tablespoons Japanese soy sauce
6 cups Udon Broth (page 66)
1 pound dried udon noodles
3 scallions, both white and green parts chopped, for garnish

Directions

1

To prepare the abura-age, in a medium saucepan, add the abura-age and water.
2

Bring to a boil, then drain the abura-age; rinse with cold water and gently squeeze out excess water.
3

Place the abura-age back in the same pan and add the dashi, sugar, mirin, and soy sauce; set over medium heat.
4

Simmer the liquid to reduce until nearly all of it has evaporated, 8 to 10 minutes.
5

Heat the broth in a small pot over medium heat.
6

Once it comes to a boil, cover the pot and decrease the heat to low.
7

Keep warm until ready to serve.
8

Place a large pot of water over high heat and bring to a boil.
9

Add the udon noodles and cook, following package instructions.
10

Drain well.
11

Divide the noodles among 4 bowls.
12

Pour one-fourth of the hot broth into each bowl.
13

Top each with 1 piece abura-age and garnish by sprinkling the scallions over the top.