Osaka Kitsune Udon
Sweet simmered fried tofu tops this classic Osaka udon. The clear, umami-rich dashi broth paired with thick chewy noodles delivers warm comfort in every bite.
Instructions
- 1
Make 800ml dashi from kombu and bonito flakes.
- 2
Pour boiling water over aburaage to remove excess oil.
- 3
Simmer aburaage in 200ml dashi with 1 tbsp soy sauce, 1 tbsp mirin, and sugar for 10 minutes.
- 4
Season remaining dashi with soy sauce and mirin for the udon broth.
- 5
Cook udon noodles, place in bowls, and pour broth over them.
- 6
Top with simmered tofu and sprinkle sliced green onion.
Tips
Nutrition (per serving)
Adjust Servings
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