Kitsune Udon

🔥 Prep

• Rinse the 200 g udon noodles under cold water and drain.
• Slice the 1 aburaage into thin strips after removing excess oil by pouring hot water over it and patting dry.
• Measure out 300 ml dashi and 1 tbsp soy sauce into a small bowl and mix.

🔥 Cook

• 1. Bring a large pot of water to a boil over high heat.
• 2. Add the 200 g udon noodles and cook for 8–10 minutes until tender, stirring occasionally.
• 3. While the noodles cook, pour the 300 ml dashi mixture into a saucepan and heat over medium heat until just simmering (small bubbles).
• 4. Add the sliced aburaage to the simmering dashi and cook for 3 minutes to absorb flavor.
• 5. Drain the udon noodles and divide them into serving bowls.
• 6. Ladle the hot dashi-aburaage broth over the noodles, ensuring each bowl gets an equal amount of tofu strips.
• 7. Optional: drizzle a little extra soy sauce if desired and serve immediately.

🔥 Serve

• Garnish with finely chopped scallions or shichimi togarashi for a hint of spice.
• Serve with a side of pickled ginger or tsukemono (Japanese pickles).
• Enjoy while hot, accompanied by a cup of green tea.