Kitsune Udon

Preparing the fried tofu

• 2 Aburagee (deep fried tofu) rectangles cut into 2 squares (4 squares total)

• 1 tsp of soy sauce

• 1 Tbsp sake

• 1 Tbsp mirinn

• 1 Tbsp sugar

• 1/2 cup water

Dashi: You can find it on packages or make your own- (boil kombu, bonito flakes and seaweed or add shitake mushroom instead of fish flakes for vegetarian version, this can be use in miso and many Japanese foods)

Soup stock-

• 4 cups of dashi stock –

• 1/4-1/2 tsp salt

• 2 Tbsp Soy sauce

• 3 Tbsp Mirin

• 2 Tbsp Sake

• 2 packages of udon noodles

• 4 green onions, thinly cut

Instructions

1. In boiling water, cook Aburaage for a few seconds to cut grease and drain.

2. In a pot, put the rest of the ingredients for preparing the fried tofu- heat at medium heat, and add prepared Aburaage. Cook until all the liquid is gone. Set aside.

3. Heat Dashi to a boil, and add salt, Soy Sauce, Mirin, Sake.

4. Add Udon to the soup and let it simmer for 2-3 minutes.

5. Divide noodles and soup into bowls, place cooked Aburaage on top, and sprinkle on the chopped green onion.