Udon noodles served in hot soup and topped with seasoned aburaage are called kitsune udon. It literally means fox noodles.
- 4 aburaage (deep-fried tofu), blanched and cut into halves
- For simmering aburaage:
- 3/4 cup dashi soup stock
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- For soup:
- 5 cup dashi soup stock
- 3 Tbsp mirin
- 2 Tbsp soy sauce
- salt *adjust the amount of salt to your preference
- 4 packages pre-boiled udon noodles
- 4 slices kamaboko fish cake for topping *optional
Heat dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. Simmer aburaage in the soup on low heat until the liquid is almost gone. Set aside.
Boil water in a large pan and heat udon noodles as indicated in the package. Drain the udon and divide into four bowls. In the meantime, combine dashi, soy sauce, and mirin in a medium pan and bring to a boil. Adjust the flavor with salt as you like. Pour the hot soup over udon noodles. Top with seasoned aburaage and kamaboko slices.
*Makes 4 servings.