Udon with Seasoned Fried Tofu
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Sweet-savory simmered tofu pockets sit on a clear dashi broth and slowly release their syrup, and the soup grows a little sweeter as you eat.
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The broth starts out lightly seasoned to leave room for that sweetness and should not taste salty before the tofu goes on. Simmer the tofu until a little liquid remains and it stays moist, and making it a day ahead lets the flavor sink in further. Scallions and shichimi pepper add fragrance and a touch of heat.
Ingredients
Instructions
- 1
Blanch the 4 aburaage pouches in boiling water for 20 seconds to remove surface oil.
Do not soak them afterward; transfer them to a sieve and press gently so they drain without tearing.
- 2
In a small pot, combine 200 ml water, 1 tablespoon soy sauce, 1 tablespoon mirin, and 1 tablespoon sugar.
Stir over medium heat until the sugar dissolves, then add the drained aburaage in a single layer.
- 3
When the seasoning begins to bubble, lower the heat and simmer for about 6 minutes.
Turn the pouches once so both sides absorb flavor, and stop while a little liquid remains to keep them moist.
- 4
In another pot, heat 900 ml dashi with the remaining 1 tablespoon soy sauce, 1 tablespoon mirin, and 1/4 teaspoon salt.
Bring it just to a gentle simmer, then taste so it is savory but not salty.
- 5
Warm the 2 frozen udon portions in boiling water for only about 2 minutes.
Loosen them gently with chopsticks, then drain immediately so the noodles stay springy instead of turning soft.
- 6
Divide the drained noodles between bowls and ladle the hot broth over them.
Place the simmered aburaage on top, then finish with 20 g sliced scallion and 1/4 teaspoon shichimi for aroma and mild heat.
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