Udon with Seasoned Fried Tofu
Kitsune udon is a classic Japanese noodle soup topped with sweet-simmered fried tofu pouches. The aburaage is first blanched to remove excess oil, then braised in a mixture of water, soy sauce, mirin, and sugar for about six minutes until the seasoning penetrates through. The broth is made separately from dashi stock, seasoned with soy sauce, mirin, and a small amount of salt to keep it clean and transparent. Frozen udon noodles are warmed briefly in boiling water - just long enough to loosen them without overcooking - then placed in the bowl with hot broth ladled over. The simmered tofu sits on top, releasing its sweet-savory liquid into the surrounding broth as you eat. Chopped scallion and a pinch of shichimi pepper add brightness and mild heat to finish.
Adjust Servings
Instructions
- 1
Blanch fried tofu for 20 seconds to remove excess oil, then squeeze out water.
- 2
Simmer tofu for 6 minutes in 200 ml water with 1 tbsp soy sauce, 1 tbsp mirin, and sugar.
- 3
In another pot, bring dashi to a simmer with remaining soy sauce, mirin, and salt.
- 4
Warm udon noodles in boiling water for 2 minutes, then drain.
- 5
Place noodles in bowls, pour in hot broth, and top with seasoned tofu.
- 6
Finish with scallion and shichimi for aroma and heat.
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