Japanese Noodle Recipes
Japanese Recipes
Japanese Food Pictures
Ingredients:
- 4 aburaage (deep-fried tofu), cut into halves
- For simmering aburaage:
- 3/4 cup dashi soup stock
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 2 Tbsp sugar
- For soup:
- 5 cup dashi soup stock
- 2 Tbsp soy sauce
- 3 Tbsp mirin
- 1/2 tsp salt
- 4 packages pre-boiled udon noodles
- 4 slices kamaboko fish cake for topping
Preparation:
Pour boiled water over aburaage to remove the excess oil. Drain aburaage well. Put dashi, mirin, sugar, and soy sauce in a medium pan and bring to a boil. Turn down the heat to low and simmer aburaage 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, mirin, and salt in a medium pan and bring to a boil. Pour the hot soup over udon noodles. Place simmered aburaage and kamaboko slices on the top.*Makes 4 servings.
